Prawns Fiji

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 200 g basmati rice
• 400 ml water
• 200 g large raw tiger shrimp
• 30 g fresh ginger, peeled and finely chopped
• 1 clove garlic, minced
• 1 slice fresh peeled pineapple, diced (optional)
• 150 ml orange juice
• 150 ml dry wine
• 2 tablespoons runny honey
• 1/2 tablespoon wine vinegar
• 2 teaspoons soy sauce
• 25 g butter
• 1 tablespoon vegetable oil
• 40 g sliced almonds

Recipe

• 1 wash the rice with water until it runs clear.
• 2 place it in a saucepan with a good fitting lid and 400ml of water.
• 3 bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
• 4 turn off the heat and leave for 10 minutes to cook in the steam.
• 5 meanwhile, defrost the prawns if necessary and remove the shells.
• 6 you can freeze the shells to make fish stock with later.
• 7 place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
• 8 heat the butter and oil in a wok over a high heat.
• 9 you can also use a large frying pan.
• 10 when the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
• 11 stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
• 12 be careful not to overcook.
• 13 set the prawns and almonds aside in a dish.
• 14 add the orange juice mixture to the pan and bring to a boil.
• 15 boil for 8-10 minutes until thick and a dark caramel colour.
• 16 it should also be reduced to a third of the original.
• 17 add the pineapple, heat through and then return the prawns and almonds to the pan.
• 18 stir constantly for about 30 seconds and then serve over the rice.