Peanut and Citrus-Glazed Spicy Prawns
A vibrant dish featuring golden crispy prawns in a sweet-sour orange-soy glaze, served on a creamy sesame-lime mayo base with fresh greens and almond dukkha. Perfect for a hearty solo meal or shared appetizer.
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
For a vegetarian version, swap prawns with crispy tofu or cauliflower. Add chili oil for extra heat or pineapple juice for a tropical twist. Store leftovers in the fridge and consume within 1–2 days.