See the dish in your mind — each mouthful of this sweet, spicy, citrusy, nutty trifecta is a funky, plated delight…. like kismet meet food heaven. Let me introduce you to Peanut and Citrus-Glazed Spicy Prawns, a spicy prawns recipe that turns one of the humblest of prawns into high-faulting’ gourmet. Golden crispy prawns fried to perfection in a sweet-sour orange-soy glaze, piled on top of a creamy sesame-lime base, and slung through fresh greens with almond dukkha.
For you at home, and even if you are cooking for a crowd, this citrus shrimp recipe is going down very nicely — both in terms of sensory pleasure and nutrition. Now get in the weeds with a closer look at this gorgeous creation, from the three essential components to infinite variations.
Peanut and Citrus-Glazed Spicy Prawns
Equipment
- 1 Deep Fryer or Heavy-Bottomed Pan For frying crumbed prawns at 175°C
- 1 Saute Pan To toss the citrus glaze with prawns
- 1 Zester For lime zest
- 1 Mixing Bowl For prepping ingredients and coating
Ingredients
- 307 g Marinated Crumb Prawns Pre-marinated and crumb-coated
- 60 g Orange Reduction Reduced fresh orange juice
- 2.5 ml Soy Sauce Low-sodium preferred (Kikkoman)
- 15 g Sesame Lime Mayonnaise For creamy plating base
- 5 g Coriander Leaves Chopped fresh
- 40 g Lime Zest and juice (usable ~20g)
- 13.5 g Lettuce Boston preferred, leafed and washed
- 2 g Almond Dukkha Ground nut and spice mix
Instructions
- Heat frying oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Deep fry marinated crumb prawns until golden brown and crispy, about 3–4 minutes. Drain on paper towels to keep them light.
- In a medium-hot sauté pan, add the fried prawns and orange reduction with soy sauce. Toss for 1–2 minutes until prawns are coated in a sticky, bright glaze.
- Spread a dollop of sesame lime mayonnaise on a plate as the base. Arrange Boston lettuce leaves, then top with glazed prawns. Sprinkle with chopped coriander and almond dukkha for texture. Serve warm.
Notes
Nutritional Powerhouse: What is it Bringing you?
This recipe may have too much going on — not just because it’s so delicious, but because this recipe is also very nutritious. Let me unpack it for you;
Prawns: They are high protein (20 grams per 100 g) and a great lean meat option Braai Meat pouches let slay all other cheapie proteins out of town: they’re packed with B12, therefore great for nerve cells selenium (a very potent antioxidant) and omega-3 fats (healthy for the heart and brain).
Citrus Reduction: The orange juice reduction made by simmering down fresh orange juice to concentrate it is to die for. It is a generous 50mg (or so) of vitamin C per orange, improving immunity and quenching inflammation. Its natural sugars are sweet with the subtleties of refined ingredients.
Coriander Leaves: A widely neglected herb, it helps digestion due to the presence of essential oils, including linalool, and helps enhance gut health due to its antimicrobial properties.
Lime: Juice zest (around 20 mg of C per fruit). Potassium, hydration and glowing skin with the help of vitamin C
B\/O\: Low in calories (<16 kcal/100 g), with excellent levels of fiber and vitamin K to heart- and bone-friendly dark green like that of the other two.
Almond Dukkha: This Dukkha, a Middle Eastern spice blend made with almonds, sesame seeds, cumin, and coriander (among others), is jam-packed with heart and circulatory-friendly, healthy monounsaturated fats, magnesium, vitamin E
Sesame-Lime Mayonnaise: calcium and zinc from the sesame seeds, with the lime facilitating digestion by way of its enzymatic citric acid.
Soy Sauce: A little goes a long way with umami and antioxidants (ferulic acid), but that means it can be too high in sodium, the bulk of which (900 mg per tbsp) is found in low or lightly salted versions.
Both of them are yummy and make a rather nourishing yet luxurious dish together.
Enhancing The Experience: Serving and Presenting
Making this dish special is key. Presentation Sikey This is what you need to go there. Some ideas would be:
- Grain Base: Use wild rice or quinoa as a base for a more filling main course with extra fiber and protein too!
- More Greens: Microgreens or arugula for an added delicate crunch and brilliant color to the plate
- Sophisticated Cuisine: Drizzle with extra orange glaze, and make the presentation on the plate an artistic swirl of glaze
- For Light: Spoon onto lettuce cups for carb-free, lettuce wrap entree on a plate that the health conscious will love too!
Both methods broaden the horizons of this dish thus, it can travel well between casual lunches and fine dining.
Be creative; try some of the variations for this dish
One of the great things about this dish is its adaptability. Swings these ways for ya:
- Instead of prawns, you can do a vegetarian swap with tofu (crispy one or tempura) or cauliflower for a plant-based version
- Heat things up: Top your glaze with chili oil or bits of minced jalapeño for extra heat.
- For some Asian influence, grate ginger, mince garlic, or toss in toasted sesame seeds, and there are tons of flavors to go!
- For a version that takes on a tropical vibe, replace orange reduction with some pineapple juice for Hawaiian dishes with a sweet and tangy taste.
These diversions keep the recipe interesting and fun, no matter the mood or cuisine preference.
Shopping and Storing Smarts []
Quality is Everything when it comes to the following ingredients:
- Prawns: They are firm, smell better, and have a glimmer or two; if frozen, defrost in the fridge overnight.
- Lettuce: go for crisp Boston or butter/bib lettuce and no wilt leaves
- Weight the limes: more will be juicier. Use only for zest organic limes to prevent pesticides.
- Dukkha with almonds: homemade (Using a food processor, dry roast and grind almonds, sesame seeds, cumin seeds, and coriander) is fresher and cont.
For storage:
- Marinades for prawns need to be refrigerated and consumed within 1–2 days of marinating.
- Store dry lettuce in the crisper drawer for up to 7 days, place stems of coriander in a jar, loosely cover and store in the freezer till you need it!
- Keep the dukkha and mayonnaise in a lidded container – dukkha for one month in the pantry and mayo two weeks in the fridge.
Perfect Pairings: What to eat with
Well, these beverages are what should be sipped with the bright citrus notes and subtle spices of this dish:
- Alcohol: Dry Riesling is your dry friend that will cut through the richness with a sharp acidity, and a Sauvignon Blanc that also nails the lime and coriander. A light Pilsner keeps it refreshing.
- Non-Al: Sparkling water with lime and mint, citrus iced tea, or coconut water is again orange juice without being a character overlay ripe to the flavors.
When to Enjoy It
Best for:
- Lunch/Fast Dinner: Lighthearted but powerful, not a hit to leave you feeling bogged down.
- Weekend Brunch: Great as an entrée during a casual soiree or perhaps even tandem starter.
If fried food throws you out of sleep, save the evening and opt for a lighter version.
Why This Dish Wins
Peanut and Citrus-Glazed Spicy Prawns is a gem of balance: golden crunchy prawns, creamy mayo, spicy glaze and Poppin’ dukkha; a textural romp on your mouth combined with sweet, sour, spicy and umami flavor infighting. This dish is everything a modern-day meal should be: healthy, adaptable, and catchy! For either the home cook looking to ramp up her flavors or the host who needs to wow, this recipe delivers! Now get your stovetop going, grab your supplies, and let your taste buds go on the high-octane adventure of a dish.
Give your taste buds a ride on bright adventure as you chow down the best bite of this dish in one swift, one bite.
