Prawns Fiji

Submitted by Sackville

"This is a sweet-and-sour type dish that's good enough to make you think you're in Fiji, even if there's a blizzard outside!"

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 2

ingredients

• 200 g basmati rice
• 400 ml water
• 200 g large raw tiger shrimp
• 30 g fresh ginger, peeled and finely chopped
• 1 clove garlic, minced
• 1 slice fresh peeled pineapple, diced (optional)
• 150 ml orange juice
• 150 ml dry white wine
• 2 tablespoons runny honey
• 1⁄2 tablespoon wine vinegar
• 2 teaspoons soy sauce
• 25 g butter
• 1 tablespoon vegetable oil
• 40 g sliced almonds

directions

1. Wash the rice with water until it runs clear.
2. Place it in a saucepan with a good fitting lid and 400ml of water.
3. Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
4. Turn off the heat and leave for 10 minutes to cook in the steam.
5. Meanwhile, defrost the prawns if necessary and remove the shells.
6. You can freeze the shells to make fish stock with later.
7. Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
8. Heat the butter and oil in a wok over a high heat.
9. You can also use a large frying pan.
10. When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
11. Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
12. Be careful not to overcook.
13. Set the prawns and almonds aside in a dish.
14. Add the orange juice mixture to the pan and bring to a boil.
15. Boil for 8-10 minutes until thick and a dark caramel colour.
16. It should also be reduced to a third of the original.
17. Add the pineapple, heat through and then return the prawns and almonds to the pan.
18. Stir constantly for about 30 seconds and then serve over the rice.

Reviews

[ratherbeswimmin]

This was a wonderful stir-fry SG. The sauce is one of the best I have tasted. I had to use canned pineapple because the fresh isn't in season here yet, but you can bet that I will try it again with the fresh. I love shrimp so much, I could eat it every day. This recipe had lovely tropical flavors with a wonderful sweet and tangy sauce. It was delicious served over the basmati rice. A great treat for us. Thanks.

 

[SkylerFox]

Thankyou for an excellent recipe. This tastes "PRO", meaning something you would order and get in a restaurant like Elephant Bar, etc. I also used canned pinepple and it turned out fine. Next time I think I will try cashews instead of almonds and toss in fresh cilantro as a final step. One word sums this one up - Delicious!

 

[getoutofmygalley]

Very very nice recipe for prawns! I used canned pineapple as well, and added the juice to the rest of the sauce...YUM! Thanks so much!