Prawns Caramelised With Honey And Orange Recipes

Steps:

• Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
• Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
• Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
• Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
• Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Steps:

• Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
• Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it's very hot, add the garlic. Sizzle for 10 secs, but don't let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.

Steps:

• Clean and shell the prawns.
• Season with salt, pepper and ginger.
• Heat oil in frying pan, add butter.
• When oil is hot add prawns sauteeing for two minutes.
• Remove from heat and drain on paper towel.
• Discard oil from pan, reheat and slowly add honey, allowing it to colour slightly.
• Return prawns to pan to coat in the honey.
• When covered with the caramelised honey remove and place and warm serving plate.
• Reheat pan and slowly add orange juice.
• Turn up heat to allow sauce to reduce by half.
• Pour over prawns and serve.
• You can add toasted almonds and slices of orange for presentation.

Steps:

• Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock.
• Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat.
• Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl.
• Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes.
• Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through.
• Serve.

Steps:

• Peel the prawns leaving the tails intact.
• Heat the oil in a wok or heavy based pan. Add the garlic and ginger and cook for 30 seconds.
• Stir-fry the prawns until pink, cooking in two batches.Return all of the prawns to the pan and stir in the honey and the soy or tamari sauce.
• Serve on a bed of boiled rice and sprinkle with sliced shallots or chopped coriander and sesame seeds.