Recipe by: Melinda Walley

Source: Family Recipe

Ingredients (Prawns)

  • Tiger Prawns, shelled and deveined (~21-25 medium sized prawns)
  • ½ cup orange Juice
  • 1 inch of ginger, skinned and chopped
  • 2 star anise
  • 2 cloves
  • 1 tsp of Tabasco sauce, see photo
  • 1 Tbsp cream
  • 1 shot of cognac, see photo

Ingredients (Salad)

  • Mixed Italian lettuce leaves
  • 1 ruby grapefruit
  • 1 Tbsp olive oil
  • Salt & pepper to taste

Instructions (Prawns)

  • Place orange juice, star anise, cloves and ginger in a saucepan and bring to a simmer. Remove from heat and leave to infuse for as long as possible (for at least one hour, overnight if possible).
  • Strain infused orange juice.
  • Fry the prawns in a heavy based fry pan – flash fry (fry at high heat quickly each side) to get a nice caramelised finished.
  • Add cognac and light with a match – let it “flame”.
  • Once flame is gone, remove the prawns and add orange juice and bring to a simmer. Reduce by half.
  • Remove from heat and add the cream.
  • Serve the sauce hot over the prawns with the salad.

Instructions (Salad)

  • Segment the grapefruit, reserving all juice.
  • Toss lettuce and grapefruit segments.
  • Mix olive oil and the grapefruit juice.
  • Add salt & pepper to taste.
  • Toss with salad and serve.

Download PDF here: Australian Flambé Prawns with Orange Sauce Melinda Walley

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