2green onions, whites sliced thinly and greens cut into chunks 5cm (2 inches) in length
1tspchili flakescan omit if you don't want this spicy
Use a vegetable peeler and peel off a wide strip of zest from one of the oranges, then use a zester to finely grate the zest from half the orange. Place both kinds of zest aside.
Juice the oranges into bowl (You need around 1/2 cup of juice). Whisk in the honey, soy sauce, and vinegar.
In a small bowl, add the cornflour and 1 tbsp of the orange soy mixture to make a paste, the return cornflour paste to the rest of the orange soy mixture. Whisk well to combine.
Pat the prawns dry with paper towels, and sprinkle both sides with salt and pepper. In a large frying pan, heat half the oil over medium high heat until very hot. Add the prawns in one layer and cook for 1-2 minutes until the bottom of the prawns are pink and opaque. Flip prawns over and cook for another minute, then remove and transfer to a plate.
Add the remainder of the oil to the pan. Add the garlic, ginger, spring onion whites, and chili flakes and cook for 30 seconds or so until fragrant. Add the orange soy liquid and two types of zest and cook stirring until thickened, 1 to 2 minutes.
Return the prawns to the pan along with the spring onion greens and toss until well coated with sauce.
Serve with rice or noodles of your choice.
Recipe from Chrissy Teigan's Cravings: Hungry for More cookbook.