Japanese Prawn Traybake

Prep everything first: chop the aromatics, measure the dashi and scallion elements, and pat the prawn dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the prawn. Steam over simmering water until just tender and vibrant, then dress while warm.

Stir in the toasted sesame oil and the rest of the dashi and scallion flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.