BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 4 2013

Prawns with Orange and Coriander

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1 1/2 pounds large prawns, fresh or frozen
1 tablespoon peanut oil
1 tablespoon extra virgin olive oil
Salt & black pepper
2 tablespoons organic orange zest, finely chopped
2 teaspoons sesame oil
3 tablespoons fresh coriander, finely chopped Marinade:
1 tablespoon sesame oil
Salt & black pepper

Defrost prawns if using frozen. Prepare, removing spinal cord with tip of a knife.

Wash prawns, strain and dry carefully with kitchen paper. Mix marinade ingredients together in large bowl, add prawns, stir well and chill for 15 minutes.

Chop orange zest finely. Chop coriander finely. Remove prawns from marinade. Heat wok until very hot, then add oil.

Once wok is smoking, add prawns and salt, then pepper and orange zest. Saute, stirring regularly, until prawns are pink.

Add sesame oil, stirring vigorously two or three times, then continue cooking for 3 minutes.

Finely, add chopped coriander. Stir for a minute. Serve immediately with noodles or rice.