Lunch

Sticky Blood Orange Prawns

Sticky Blood Orange Prawns | The Mother Cooker

Blood orange season is one of my favourites. I love citrus in general, but there’s something about those delicious, red oranges that make me smile. Last year I wrote a three ways with blood oranges post, so you can find a bunch more recipes using this short season fruit. Today I am showing you how to make a sticky blood orange glaze. A perfect accompaniment to prawns, but you could also use it for chicken or tofu. This is so amazingly simple to make, yet so incredibly tasty. Just a few simple ingredients, 15 minutes and you have a tasty meal.

Eating seasonally is so great for the environment and is something I am super passionate about. If you’re signed up to my newsletter, you would have received this as your January download. But I am now making my ‘In Season Calendar’ available to all and you can download it here. I really hope it helps you to eat better and if anything cheaper, as out of season food is much more expensive. But back to the blood oranges…

Sticky Blood Orange Prawns

Serves: 2
Prep time: 5 mins
Cook time: 10 mins

Ingredients
  • 1 tsp ketchup
  • 30ml dark soy (1/8 cup)
  • 90ml blood orange juice (3/8 cup)
  • 2 tbsp cider vinegar
  • 60ml honey (1/4 cup)
  • 1tsp flour
  • 165g pack of king prawns
  • 1 pack microwave rice
  • 2 tbsp sesame seeds
  • 3 spring onions, finely chopped with green included
  • 1 large red chilli
  • Mixed salad leaves
Directions
  1. Whisk all ingredients (minus prawns) together in a bowl or measuring jug, set aside.
  2. Finely chop spring onion and chillies, set aside.
  3. Heat a frying pan and add mixture, cook over a medium heat and reduce liquid by half until thickened (about 4 minutes.)
  4. Whilst sauce is thickening, pop rice in the microwave.
  5. Once sauce is done, remove from heat and stir through prawns. Leave for one minute.
  6. Add half the sesame seeds and chopped onions to rice and mix through.
  7. Serve Prawns over rice and add salad, top with remaining sesame, spring onions and red chilli.