Prepare the Prawns: If you haven't already, peel and devein your prawns. If you need a refresher on the best way to do this, BBC Good Food has a great guide. Pat them completely dry with a paper towel and season lightly with black pepper. Set aside.

Mix the Sauce: In a small bowl, whisk together the honey, soy sauce, and rice vinegar. Set this bowl near your hob, as you'll need it shortly. In a separate, even smaller bowl, mix the cornflour with the water to create a slurry. This will be our thickening agent.

Heat the Pan: Place a large frying pan or wok over a medium-high heat. Add the vegetable or sesame oil and let it get hot – you should see it shimmer slightly.

Sauté the Garlic: Add the minced garlic to the hot pan and sauté for about 30-60 seconds until it becomes incredibly fragrant. Be careful not to let it burn, as burnt garlic will make the whole dish bitter. I find that stirring constantly is the best way to prevent this.

Cook the Prawns: Add the prepared prawns to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 1-2 minutes on each side, until they turn pink and opaque. They cook very quickly!

Add the Sauce: Pour the honey and soy sauce mixture over the prawns in the pan. Bring it to a gentle simmer, stirring to coat all the prawns. Let it bubble away for about 1-2 minutes.

Thicken the Glaze: Give your cornflour slurry a quick re-stir, then pour it into the pan. Continue to stir and cook for another minute. You will see the sauce thicken almost immediately into a beautiful, glossy glaze that clings to the shrimp.

Serve Immediately: Remove the pan from the heat. Garnish generously with the sliced spring onions and toasted sesame seeds. Serve hot straight away.