Pan-fried prawns with garlic, orange and soy sauce
Peel and slit down the back of each prawn to remove the black vein running down it, then cut about halfway into the flesh so the prawns open out or ‘butterfly’ as they cook.
Ingredients
- 450g large prawns, peeled and de-veined
- 3tbsp Kikkoman Less Salt Soy Sauce
- 2 garlic cloves, peeled and crushed
- ½tsp sesame oil
- 1tbsp groundnut oil
- 1 red onion, peeled and thinly sliced
- 1 yellow courgette, cut into chunks
- 1 green courgette, cut into chunks
- 150ml orange juice
- 1tsp corn flour
Method
Place the prawns in a shallow non-metallic dish. Mix together the soy sauce, garlic and sesame oil and pour over, turning the prawns until coated. Cover and set aside in a cool place for 1 hour.
Heat the groundnut oil in a wok or large frying pan, add the onion and cook for about 10 minutes until softened. Add the courgettes and stir-fry for 5 minutes then remove the vegetables from the pan and keep warm.
Lift the prawns from the marinade, add to the pan and fry for 4-5 minutes until they turn pink. Return the onion and courgettes to the pan, and pour in the marinade. Mix the orange juice and corn flour together, add to the pan and bring to the boil, stirring frequently. Cook for 1 minute then serve at once.
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Loading ...Preparation time: 25 minutes
Marinating time: 1 hour
Cooking time: 20 minutes
Per serving:
- 167 kcal
- 4.2g fat
- 0.8g saturates
- 71.g sugars
- 1.4g salt
3 Comments
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This sounds delicious.
But what would you advise for serving it with - noodles or rice, or (being European) garlic bread, or (being British) mashed potatoes or chips?
I’m just looking for my notebook as I typed that one-handed, to note the recipe.
Question about the actual cooking -
after stirring in the cornflour mix -”cook for 1 min then serve immediately”.
We’re always told to stir in the cornflour, till the sauce or whatever thickens, then let it cook for 2 minutes to cook out the “flour” taste.
Your comments would be appreciated.
This recipe is really delicious and as long as the cornflour is added and stirred continuously to thicken the sauce and cook the starch, it will be fine. If however you would like to cook for a further minute this is fine. Plain flour needs a longer cooking time to thicken the sauce and cook the starch. If flour is undercooked then you do tend to have a floury taste.
Our preference for the accompaniment would be noodles but you could ring the changes with rice.