Easy oriental part 9 – Prawns with honey, chili and green beans even though you don’t deserve it.

Prawn, honey, chili and green beans (17 of 17)You don’t deserve this one. It’s not that you are a person of dubious virtue. It’s not that you have done any specific thing to offend me and it’s nothing to do with your personal hygiene. This little recipe is just too good to share. It fits the ‘easy oriental’ description like a prawn fits its shell. It looks pretty awesome and it tastes spectacularly good.

Despite you not being deserving, I will relent and give you the low down on this little treat. Here’s the ingredients list for Prawns with Honey, Chili and Green Beans:

Not a long list for this Asian inspired delight.

Not a long list for this Asian inspired delight. This is enough for two or three people.


  • 20 to 24 mid-sized prawns. Fresh are best. This time I used frozen.
  • 12 or so spring onions
  • 1 red and 1 green chili
  • 1 tablespoon of rice wine
  • 1 tablespoon of soy sauce
  • 2 teaspoons of honey
  • 2 cloves of garlic
  • 3 cm or so of ginger
  • Zest and juice of half a lime
  • Black pepper to season
  • 200 grammes of green beans

There is no gain without pain. The pain in this dish, like with so many Oriental dishes is in the preparation. There is a reasonable amount of chopping involved. Treat it as a game and you will get through it very quickly.

Chop the ingredients in order of flavour. This reduces the chances of getting chili eye.

First the spring onions. Chop in ascending order of flavour. This reduces the chances of getting chili eye.

Next the garlic gets the treatment.

It looks like a lot of garlic. It is a lot of garlic. I like a lot of garlic.

It looks like a lot of garlic. It is a lot of garlic. I like a lot of garlic.

Ginger is the next up for shaving.

Slice it nice and thin then cut into matchsticks then chop into tiny pieces.

Slice it nice and thin then cut into match sticks then chop into tiny pieces.

At some stage in the process, top, tail and half the green beans.

These run no risk of burning or spicing you but they do need to be cut.

These run no risk of burning or spicing you but they do need to be cut.

Next, zest the lime, having washed any wax from the skin under warm water.

The zesting should be done before cutting the lime. Obvious once I say it.

The zesting should be done before cutting the lime. Obvious, once I say it.

Last but not least, chop those chilis. I like them thinly sliced and not cut up much after that.

That looks like a lot of chili. It is a lot of chili. I like a lot of chili.

That looks like a lot of chili. It is a lot of chili. I like a lot of chili.

Put the honey and soy in a bowl. Add the prawns and season with the black pepper.

Give them a good stir around to coat the prawns in sticky, saltiness.

Give them a good stir around to coat the prawns in sticky, saltiness.

Heat your wok until it would be madness to put your face in. Then add some peanut oil or vegetable oil. When this starts to smoke, add the ginger and garlic.

Stir it around until the aromas arise. Don't burn it.

Stir it around until the aromas arise. Don’t burn it.

Side note on burning the aromatics: If you burn the garlic and ginger, it will become very bitter and can ruin an otherwise delicious dish. Don’t do the bold thing or you will have to chop more garlic and ginger and start over.

Add the prawns, reserving the liquid. Stir fry them for a couple of minutes. The sticky prawns should attract some of the garlic and ginger as they turn a nice pink colour. Throw in the spring onions.

A pretty good throwing shot, if I say so myself.

A pretty good throwing shot, if I say so myself.

Stir these in for about thirty seconds. Then add the beans, chili and lime zest. Add half the soy and honey marinade and the rice wine.

Add about half the soy / honey mixture.

Add about half the soy / honey mixture. Discard the rest. You don’t want to poison anybody, do you?

Stir this to incorporate and to get the sticky mixture on everything. Squeeze over the lime juice just before serving.

A gratuitous shot of stuff in a wok. It looks good enough to eat.

A gratuitous shot of stuff in a wok. It looks good enough to eat.

Serve it over some plain white rice. I like to have a nice cold beer with many chili dishes. In fact I like to have many beers with chili dishes.

Beer or no beer, I do encourage you. Try this one.

Beer or no beer, I do encourage you. Try this one.

This is a quick, easy and delicious dish. Even though I believe you don’t deserve it, go on, give it a try.

Side note on photography: I ate at least twice the amount you see photographed. The big bowl of prawns and rice would not have made such a nice photo. But, one could not survive on so few prawns. Could one?

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Latest comments
  • I did wonder, considering the amount shown in the wok, and knowing it’s Herself and yourself at home…. We do not judge you. We are just grateful you shared…

    • Please don’t judge. We scoffed the lot. Extreme pleasure followed by a modicum of guilt.

  • Hi Conor, great recipe and pictures. Do you mind me asking where you get the Argentinian prawns?

    • Hi Brian, George’s Fish Shop in Monkstown Farm, on the Monkstown Avenue end. They usually have a range of frozen ones from various parts. When they have fresh, they are so tempting.

      • Thanks Conor, will drop down tomorrow.

  • Another winner. I can smell it from this side of the Irish Sea.

    • Thanks Linda. You should pop over and join us for a bowl.

  • It looks fantastic and thanks so much for the step by step technique. I want, I want, I want!!!!!

    • Hi Natalia, Very simple to do and very tasty. Any appropriate sized green veg will do and pretty well any similar sized prawn / shrimp too. No excuses. Cook it up and post it!

  • “Heat your wok until it would be madness to put your face in.” I loved that.The food looks delish too.

    • Thanks Claudia,
      It would have been madness…

  • Looking cracking, Conor. I’m loving green beans at the moment…

    • Thanks Nick. They are very good for one too, I believe.

  • your dish looks great!

    • Thanks. It tasted pretty fine too. Thanks be to goodness.

  • This one looks like my next dinner choice! Thanks for sharing.

    • Hi Peggy,
      Happy to share. Do give it a go and let me know how it works for you.

  • I know we are unworthy but thanks for sharing. 🙂

  • This looks so fabulous. These are cookbook quality images, and I am now starving 🙂

    • Hi Michael,
      I love your new Housewrighter moniker. Always creative and always pushing the boundaries. Keep at it.

      • thank you very much sir! I am so glad you like it. It has been a bit of a journey to get here, now I have to deliver some fine content. Your food photos and step-by-step instructions are superb

        • Thanks Michael,
          I read your mail this afternoon and can see you are pressing on. I look forward to welcoming you and our better half here in Ireland at some stage.

          • It is going to happen Conor. Maybe as soon as this fall 🙂

          • The welcome mat will be out.

          • many thanks…we are very eager

  • Being seduced on a Tuesday, lucky Mrs B!! 🙂

    • At my age, one has to do these things when the mood is right. It is rarely right…

  • Aww shucks, glad you relented to us undeserving folk. 😉

    • Good of me! Some of you are worth it. The trick is working out which ones….

  • Oh I love LOVE this! I am crazy about Asian food and this is so simple… Yet looks so so tasty! I feel inspired

    • Thanks Stéphane,
      It is both easy and very toothsome.
      Do try.

  • I may have to buy an undeserving wok and make a double portion for myself. And maybe a new anti-perspirant, just in case. 😉 This looks scrumptious – as your recipes always do. 🙂

    • Thanks Shanna, Double portions are allowed. It was easy to prepare and worthwhile. Buy the wok!

  • A bit harsh but thanks for sharing. Looks damn fine!

  • You’re pretty good with your wok Connor!!!
    the key is using intensly high heat to creat a “charred” flavour, lovin the throwing photograph..
    ps: we asians considering chopping as a cooking cult ritual, LoL

    • Thanks Dedy, I certainly spend enough time chopping whenever I do an Oriental dish.

  • I laughed at the comment at the bottom. Your portions are not usually so small. I love food cooked in the wok but its not something I have ever really managed. Have owned many woks over the years with the hope of mastering it. Your photographs as always look fab and your recipe is written in such a way I could believe I might be able to cook this…..we shall see.

    • Anybody who can make their own yoghurt can manage a simple dish like this Maria. I was pretty impressed (with the yoghurt, not with myself).

  • Beautiful. I think I need a new zester.

  • Yummy as always Conor!

  • That’s an Asian delight, indeed. Thanks for sharing with us lesser beings. 😉

    • Never lesser in my opinion Tommy. Always great and always bigger and better in the Independent Republic of Texas.

  • I could almost smell the aromas of this dish! Wow! Simple and easy! Like the tool for zesting the lime. What do they call that thing? Have a great day! ^..^

    • Hi Barb,
      Already having a great one here. Thanks for that. At the risk of sounding like a smarty pants, it’s called a zester. It works wonderfully well and gets the zest without the pith every time.

      • Got any tricks for grating? I had the dickens of a time with grating ginger. It got all caught up in the little holes and in between the grates… 🙁

        • With ginger, I tend to peel it. Put the flat of the knife on it (fibres in the ginger facing up), bash it, turn it 90 degrees and chop it into slices. Then into matchsticks. Then into tiny pieces. That does it for me, usually. It does not lend itself to grating.

          • As I discovered. It took me 1/2 hour to remove all the gratings from the grater with a toothpick! I was in need of a cocktail by that point, but persevered. (Did I spell that word right? Looks funny!) 🙂

          • Perfect spelling as always Barb. Or should I say, your spelling is grate?

          • LOL! Have a good evening Conor! Hey – what is for dinner? Mind if I drop in? 🙂

          • Out tonight for a dinner and Spanish wine tasting….

          • Oooo! Sounds like fun! Maybe next time!

  • This looks amazing. Burning garlic is my number one fear, it ruins a dish and makes the whole kitchen smell terrible, i’m always so cautious with it now.

    • I often put it in after the main meat to prevent any burning. That can work and keeps a very good garlic flavour too.

  • I love this series, Conor! This looks amazing AND I can do it quickly. I’m so making this. Unfortunately when I moved, my wok was stolen so I’ll either have to buy a new one or just do it in a lesser pan. This is going to be goooooood! Thank you!

    • Please post it Amanda. I would love to see how it turns out.

  • Hi Conor, another nice installment in the easy oriental series. You deliver as advertised, because those recipes are definitely easy and definitely oriental. You could have added something like delicious in there as well. The photo of the finished dish is great, especially the colors.
    What makes me wonder is that you cook the prawns longer than the green beans, I think I would prefer that the other way around.

    • Thanks Stefan. The prawns are frozen and that keeps me on the side of caution. Also, I love the beans al dentė. BTW only one thing worse than an over cooked prawn – an undercooked one.

  • You are the Irish Fuchsia Dunlop!

    • Thanks Michelle. I have one or two Chinese friends who help to keep me honest in all this.

  • Beautiful photo! I can almost reach in a grab a prawn!

  • One more reason to head south for a shrimp run!

    • Good plan. Mind you Rufus, you could also get it here in Ireland.

  • Looking great Chef.

  • Mouthwatering recipes and photos ! Already drooling …
    You have done great work,my friend !
    All the very best,

    • Thank you Doda,
      And thanks for visiting the blog. Great to see you here.

  • I Have never heard anyone say to chop in ascending order of flavor. It makes a lot of sense, like a wine tasting. I do not care much for green beans. What would you replace them with?

    • Carrots would work well, as would sugar snap peas. The great thing about a dish like this is that, if it feels right to you, it probably will taste good.

  • I made this last night in the latest of our Sunday night is Conor Bofin night … it was wonderful – thank you. I used leeks as this is what we have and we need to eat them up quickly – added in some frozen mangetout from last year and these worked well too – as I see you mention in the comment above this – how thoughtful of you back in January to know that I might want to use them 🙂

    • It’s one of my special skills, clairvoyance. I was tempted to write my reply before you wrote your comment but, that might just have confused people.

      Thanks for cooking this and for letting me know you enjoyed it. It is one of the nicest things that can happen here on the blog.

      • It would have confused me! I made your Teriyaki salmon and noodles last night as well – on a bit of a Conor-inspired stir-fry binge over here 🙂

  • I’ve saved this recipe to try. I’m loving your blog and the way you cook!

  • Cooked this tonight, bloody lovely, but try as I might I can’t see where to add the the rice wine? Added it with marinade, was this right?

  • i have been intending to try this recipe for some time & finally got around to it today. A fair bit of chopping & prep involved but worth it. i always worry about burning the garlic & ginger so I got round the problem as follows. First I cooked the prawns on a high heat for a minute, turned them over & cooked for a further minute on the other side. Then I removed them from the pan & turned the heat down to medium & when the pan had cooled down added the garlic & ginger, & a minute later added the green beans, spring onions & chillis. After a further minute I added the partially cooked prawns and a minute later everything was ready. The Resident Restaurant Critic was suitably impressed & is now a big Conor Bofin fan. She says that it was the best Thai food that she has eaten since the days of the late lamented Diep Le Shaker Restaurant. Thanks again for a great recipe Conor, it will be a regular with us in future.PS I doubled up on the amount of soy sauce as we are both very partial to it.

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