Prawns in orange and ginger sauce

Prawns in orange and ginger sauce

Here are a few tips to keep in mind

1. Ginger and orange is a classic combination and the sweet and sour combination of orange juice blends very well with shellfish or any flat fish which has been deboned.
2. If you don’t have large sized prawns then I recommend you prepare a slurry of corn flour, egg, pepper powder, a cube of chicken or fish stock seasoning and a pinch of baking powder. Shallow fry the battered prawns for just under a minute as you don’t want the juice of the prawns to dry out. 
3. If you like, you can do the same with large sized prawns too.
4. Always ask your fishermonger to give you the shells and the head of the prawns after cleaning them. This you need to wash and boil to prepare a stock which enhances the flavour of the dish taking it to another level.
5. If you don’t have fish stock then any fish/chicken seasoning would do(read Magi cubes)
6. Always check the spine of the de-shelled prawns. Ensure that the vein that runs through it has been removed or else you can end up with a nasty stomach issue.
7. This quantity for this sauce is enough for twenty large prawns, if you want to make the sauce a semi dry one.


Prawns – as desired, see point 7 above
Orange juice – one cup
Ginger – 2 1/2 tablespoons, peeled and chopped
Garlic – 1 tablespoon, chopped
Onion – 1 large, finely minced
Dry Red chillies – two, snip them finely and horizontal
Orange peel powder (it’s Ok if you don’t have it ) – 1 teaspoon
Orange rind – 1/2 teaspoon, don’t add the pith
Prawn stock – 11/2 cup ( use fish or chicken seasoning if you don’t have stock)
Capsicum and sweet peppers – 2 medium sized cut into thin juliennes
Cornflour for the gravy – 1 teaspoon
Oil as required
Salt to taste

Wash and de-vein the prawns. Prepare the stock with the shells and heads, drain and set aside. Prepare a slurry as indicated above and pan fry the prawns( large ones) on both sides. Do this in hot oil for not more than half a minute as prawns cook quickly and the batter is not very thick.

In a pan add some oil. When hot, add the sliced red chillies, ginger and garlic. Fry this for a minute on a high flame. Add the onions and sauté it. Now add orange juice and the fish stock and bring this to a simmer. Allow the liquid to simmer for two minutes. Now add the prawns and let them simmer in the sauce for another minute. At this stage add the orange peel powder (I make this at home) and the fresh orange rind. Take the teaspoon of cornflour and mix it in three teaspoons of cold water and add this to the dish stirring it till it has mixed evenly. The dish will thicken. If you want the consistency of the gravy to be thicker then add more corn flour and water. I prefer the sauce for this dish to be semi dry. When left in the pan after cooking, the sauce tends to thicken further. Check for seasoning. Add the sweet peppers and serve immediately.

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