Prepare the Sauce: In a small bowl or jug, whisk together all the sauce ingredients: honey, soy sauce, rice vinegar, sesame oil, cornflour, and red pepper flakes. Keep whisking until the cornflour is fully dissolved and there are no lumps. Set this aside.

Dry the Prawns: Pat the peeled and deveined prawns completely dry with a paper towel. This step is crucial for getting a good sear. Season them lightly with a pinch of salt and black pepper.

Heat the Pan: Place a large frying pan or skillet over a medium-high heat and add the vegetable oil. Let it get hot enough that it shimmers slightly.

Sear the Prawns: Add the prawns to the hot pan in a single layer, being careful not to overcrowd it (cook in two batches if necessary). Cook for 1-2 minutes on each side, until they are pink and opaque. They cook very quickly! Once cooked, remove them from the pan and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium-low. Add the minced garlic, grated ginger, and the white parts of the spring onions to the same pan. Sauté for about 30-60 seconds until fragrant. Be very careful not to let the garlic burn, as it will become bitter.

Create the Glaze: Give the sauce mixture a quick stir again and pour it into the pan. Bring it to a gentle simmer, stirring continuously. I find that scraping up any browned bits from the bottom of the pan adds extra flavour.

Combine and Thicken: Let the sauce simmer for 1-2 minutes. It will start to bubble and thicken into a lovely glaze thanks to the cornflour.

Finish the Dish: Return the cooked prawns to the pan. Toss everything together gently to coat the prawns completely in the sticky honey garlic sauce. Let them warm through for about 30 seconds.

Serve Immediately: Take the pan off the heat. Garnish with the green parts of the spring onions and a sprinkle of toasted sesame seeds. Serve hot.