A little asian infusion - Honey and Sweet soy Prawns with Sesame seeds on Bok choy

• Honey and Sweet soy Prawns with Sesame seeds on Bok choy
• 
  
• 1 Tbs fish sauce
• 1 Tbs honey
• 2 Tbs kecap manis (Indonesian sweet soy)
• 1 tsp finely grated fresh ginger
• 1 lime, rind finely grated, juiced
• 20 medium green prawns, peeled, deveined, leaving tails intact
• 1 large bunch bok choy, halved lengthways, washed
• 2 tsp  sesame seeds
• 1 Tbs peanut oil
  
  Combine the fish sauce, honey, kecap manis, ginger, lime rind and juice in a bowl.
  
  Add the prawns and coat. Set aside for 20 minutes.
  
  Meanwhile, separate the bok choy leaves from the stem section. Cut the stem section in half lengthways.
  
  Heat a wok or large deep frying pan over a medium-high heat. Add the sesame seeds and cook for 1-2 minutes until golden. Remove and set aside.
  
  Heat 2 tsp peanut oil and heat over a high heat. Add the bok choy stems. Stir-fry for 4 minutes then add the leaves and stir-fry until tender. Transfer to a platter and cover with foil.
  
  Heat the remaining oil in the wok over a high heat. Add the prawns and cook, for 2 minutes each side or until golden and the sauce reduces slightly. 
• 
  
• Spoon sauce over the bok choy. Dip the prawns in sesame seeds and layer on top. (Alternatively place the prawns and sprinkle the whole dish with sesame seeds).