Prawns Fiji

"This is a sweet-and-sour type dish that's good enough to make you think you're in Fiji, even if there's a blizzard outside!"
 
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Ready In:
30mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Wash the rice with water until it runs clear.
  • Place it in a saucepan with a good fitting lid and 400ml of water.
  • Bring to a boil, then turn the heat down very low, cover and cook about 10 minutes.
  • Turn off the heat and leave for 10 minutes to cook in the steam.
  • Meanwhile, defrost the prawns if necessary and remove the shells.
  • You can freeze the shells to make fish stock with later.
  • Place the orange juice, wine, honey, wine vinegar, soy sauce and slightly less than half the ginger in a bowl and mix thoroughly.
  • Heat the butter and oil in a wok over a high heat.
  • You can also use a large frying pan.
  • When the butter is bubbling, stir in the prawns, remaining ginger, garlic and flaked almonds.
  • Stirr constantly for 2-3 minutes, until the prawns are pink and the almonds golden.
  • Be careful not to overcook.
  • Set the prawns and almonds aside in a dish.
  • Add the orange juice mixture to the pan and bring to a boil.
  • Boil for 8-10 minutes until thick and a dark caramel colour.
  • It should also be reduced to a third of the original.
  • Add the pineapple, heat through and then return the prawns and almonds to the pan.
  • Stir constantly for about 30 seconds and then serve over the rice.

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Reviews

  1. This was a wonderful stir-fry SG. The sauce is one of the best I have tasted. I had to use canned pineapple because the fresh isn't in season here yet, but you can bet that I will try it again with the fresh. I love shrimp so much, I could eat it every day. This recipe had lovely tropical flavors with a wonderful sweet and tangy sauce. It was delicious served over the basmati rice. A great treat for us. Thanks.
     
  2. Thankyou for an excellent recipe. This tastes "PRO", meaning something you would order and get in a restaurant like Elephant Bar, etc. I also used canned pinepple and it turned out fine. Next time I think I will try cashews instead of almonds and toss in fresh cilantro as a final step. One word sums this one up - Delicious!
     
  3. Very very nice recipe for prawns! I used canned pineapple as well, and added the juice to the rest of the sauce...YUM! Thanks so much!
     
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Tweaks

  1. Thankyou for an excellent recipe. This tastes "PRO", meaning something you would order and get in a restaurant like Elephant Bar, etc. I also used canned pinepple and it turned out fine. Next time I think I will try cashews instead of almonds and toss in fresh cilantro as a final step. One word sums this one up - Delicious!
     

RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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