Prepare the Prawns: If your prawns are not already prepared, make sure they are peeled and deveined. For a guide on how to do this properly, BBC Good Food has a great tutorial. Pat them thoroughly dry with kitchen roll. In a medium bowl, toss the prawns with the cornflour, salt, and black pepper until they are lightly and evenly coated.

Mix the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: runny honey, light soy sauce, dark soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set this aside.

Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Allow the oil to get hot – you should see it shimmer slightly.

Cook the Prawns: Carefully add the coated prawns to the hot pan in a single layer. It's important not to overcrowd the pan, so you may need to do this in two batches. What works best for me is giving them enough space to sizzle rather than steam. Cook for 1-2 minutes on each side, just until they turn pink and opaque. They cook very quickly!

Remove the Prawns: Once cooked, use a slotted spoon to remove the prawns from the pan and set them aside on a plate.

Simmer the Sauce: Pour the prepared honey glaze sauce into the same pan. Bring it to a gentle simmer, scraping up any tasty browned bits from the bottom of the pan.

Thicken the Glaze: Allow the sauce to bubble away for 2-3 minutes. It will thicken slightly and become glossy as the honey caramelises. Keep an eye on it to make sure it doesn’t burn.

Combine and Serve: Return the cooked prawns to the pan with the sauce. Toss everything together for about 30 seconds until all the prawns are beautifully coated in the sticky glaze.

Garnish and Enjoy: Immediately transfer the Sweet Honey Shrimp Delight to a serving dish. Garnish with a sprinkle of toasted sesame seeds and finely sliced spring onions before serving. This is best enjoyed straight away while it's hot.