Chrissy Teigan's Garlic Honey Prawns
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 people
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Calories
160 kcal
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Course
Main Course
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Cuisine
Asian
Chrissy Teigan's Garlic Honey Prawns
Description
The recipe for Chrissy Teigan's Garlic Honey Prawns starts by zesting and juicing fresh oranges to create a flavorful base for the sauce. Honey, soy sauce, and rice vinegar are combined with the citrus juice to form a balanced glaze that blends sweet and tangy elements. Cornstarch is mixed with a portion of the sauce to make a slurry, which helps thicken the final glaze.
Prawns are seasoned with salt and pepper, then seared in hot oil just until they turn opaque and pink, ensuring they remain tender. The pan is then used to cook minced garlic, ginger, and spring onion whites with chili flakes to infuse the oil. After returning the sauce and prawns to the pan, the dish finishes by coating the seafood in a glossy, aromatic glaze.
This preparation works well as a main course served with steamed rice or light noodles, where the lively citrus and spice complement the prawns' natural sweetness. The inclusion of fresh aromatic ingredients creates a flavor profile that is bright and layered, without being overly complex or heavy.
Ingredients
- 2 medium orange
- 2-3 tablespoon honey
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch aka cornflour
- 450 g prawns 1 lb, peeled and deveined
- salt
- black pepper
- 3 tablespoon vegetable oil
- 6 cloves garlic minced
- 1 tablespoon ginger finely minced, fresh
- 2 green onion whites sliced thinly and greens cut into chunks 5cm (2 inches) in length
- 1 teaspoon chili flakes can omit if you don't want this spicy
Instructions
- Use a vegetable peeler and peel off a wide strip of zest from one of the oranges, then use a zester to finely grate the zest from half the orange. Place both kinds of zest aside.
- Juice the oranges into bowl (You need around 1/2 cup of juice). Whisk in the honey, soy sauce, and vinegar.
- In a small bowl, add the cornflour and 1 tablespoon of the orange soy mixture to make a paste, the return cornflour paste to the rest of the orange soy mixture. Whisk well to combine.
- Pat the prawns dry with paper towels, and sprinkle both sides with salt and pepper. In a large frying pan, heat half the oil over medium high heat until very hot. Add the prawns in one layer and cook for 1-2 minutes until the bottom of the prawns are pink and opaque. Flip prawns over and cook for another minute, then remove and transfer to a plate.
- Add the remainder of the oil to the pan. Add the garlic, ginger, spring onion whites, and chili flakes and cook for 30 seconds or so until fragrant. Add the orange soy liquid and two types of zest and cook stirring until thickened, 1 to 2 minutes.
- Return the prawns to the pan along with the spring onion greens and toss until well coated with sauce.
- Serve with rice or noodles of your choice.
Notes
- Peel and devein prawns thoroughly for the best texture.
- Adjust chili flakes to your preferred heat level or omit for a mild flavor.
- Serve immediately after cooking to maintain prawn tenderness and sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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