Wash the baby corn and cut in to small pieces if desired. Pick and finely chop the coriander leaves. Peel the shallots and finely slice.
Heat a wok with a little olive oil and then add the shallot and a pinch of salt. Cook until soft then add the baby corn and cook for 2 to 3 minutes. Add the honey and allow to caramelise. Cook for 1 minute then deglaze with the soy sauce.
Stir in the chopped peanuts and coriander to serve.
«Make sure not to overcook the baby corn - it tastes better with a little crunch. It is important to remove the pan from the heat to make sure that the honey does not burn.»