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