Prawns Fiji

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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