Chilli Shrimp Stir-Fry with Lemon, Cilantro and Prunes

Ingredients

• 450g tiger prawns, shelled and deveined (about 20–25)
• 1/2 tsp salt
• 2 Tbsp lemon juice
• 1 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 tsp cornstarch
• 80g Sunsweet prunes, diced
• 1 Tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 2 green onions, thinly sliced into rings
• 1/2 tsp dried chili flakes
• 1 Tbsp vegetable oil
• 1/2 small yellow onion, sliced
• 1/2 jalapeño, thinly sliced crosswise (seeds removed for less heat)
• Corriander sprigs, for garnish
• 600g cooked jasmine rice, for serving