Mix the sesame oil, orange juice and honey, soy sauce and rice vinegar in a bowl.

Next, mix the cornflour, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them. Toss the prawns through the cornflour mixture.

Heat the vegetable oil in a large wok or frying pan. When it’s very hot, carefully add the garlic and ginger paste. Sizzle for 10 secs, but don’t let it brown. Add the coated prawns and any cornflour and seeds left in the bowl. Once golden, remove the prawns from the pan and pop onto a plate.

Add another dash of veg oil to the same pan and add the prepared mange tout and baby corn. Stir-fry over a high heat for a few minutes along with a splash of water. Once they start to soften, remove from the pan and pop onto the plate to join the prawns.

Heat the rice according to the instructions on the back of the packet. Lightly toast the sesame seeds in a dry frying pan or low oven until golden.

Pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns and veg back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions, the totasted sesame seeds if you like and serve with the rice.