Double Asian Spiced Prawns & Japanese Mayo

• While rice is cooking, trim and halve green beans. 
• Cut carrot into half-moons.
• In a small bowl, combine the honey and soy sauce.
• In a second small bowl, combine Japanese-style 
dressing and the mayonnaise. 

Little cooks: Take charge by combining the sauces! 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook carrot, stirring, until softened, 2 minutes.
• Add green beans and the honey-soy mixture and 
cook, tossing, until tender, 4-5 minutes.
• Transfer to a bowl and cover to keep warm.  

• In a medium bowl, combine Southeast Asian spice 
blend, the plain flour and a generous pinch of salt 
and pepper. 
• Add peeled prawns to the spiced flour mixture, 
tossing to coat. 

• Wipe out frying pan and return to medium-high heat 
with a drizzle of olive oil.
• When the oil is hot, pick up prawns using tongs and 
shake any excess flour back into the bowl. 
• Cook prawns, tossing, until pink and starting to curl 
up, 3-4 minutes. 

 TIP: Cook in batches if your pan is getting crowded.