Step 1 Place honey, rice wine, stock, soy sauce and cornflour into a small bowl and stir until smooth. Set aside.

Step 2 Spray a large wok with oil and place over high heat. Add prawns in batches and stir fry for 2–3 minutes, until they are cooked through and light golden. Remove and set aside.

Step 3 Return wok to high heat and spray with a little more oil. Add onion, ginger and garlic; stir-fry for 2 minutes, or until golden. Add asparagus; stir-fry for a further 2 minutes, or until tender-crisp. Return prawns to wok with the honey sauce and simmer for 2–3 minutes, or until slightly thickened. Serve immediately with steamed rice.