How Do You Make Pan-Fried Tiger Prawns In Orange Sauce?
Tiger prawn is the choice for this recipe because of its texture, but you can try this with a pound of smaller shrimp. Instructions include homemade orange sauce, which is fresh and much better than the mass produced you find in the grocery store, and it does not contain additives! Wash clean the prawns and pat dry with paper towels. Cut the heads off, if you bought the prawns head-on. Discard heads or reserve for other recipes (i.e. shrimp broth). Peel off the prawn shells and devein. In a large bowl, combine rice wine (or dry sherry), baking soda, freshly squeezed lime juice, sugar and salt. Place tiger prawns in and toss to coat. Let marinade, 5 minutes. Make the orange sauce while the prawns marinate. Mix ginger, soy sauce, brown sugar, orange juice, Dijon mustard and cornstarch to form a paste. Set aside. With hot cooking oil in a wok or skillet over high heat, quickly stir-fry the garlic, 15 seconds. Add the prawns then the 1 teaspoon rice wine (or dry sherry). Discard the marina
