Secondi Piatti: Meat, Fish, Eggs, Cheese

Prawns in Orange and Chilli Sauce

These prawns can be made in no time at all, the marinating takes just a little longer but worth the wait.


Serves 2, Preparation 5 mins + 1 h marinating, Cooking less than 5 mins

  • 300g peeled (shell-off) prawns, fresh or frozen
  • 1 tsp chilli flakes
  • zest and juice 1 orange
  • 2 tbsp EVOO – Extra Virgin Olive Oil
  • White ground pepper, a pinch
  • 1 tbsp of rice flour or maize flour for thickening

Method

Season the prawns in a bowl with orange juice and its zest, white ground pepper, 2 tbsp of EVOO and a tsp of chilli flakes, leave them to marinate at least 1 hour.

Save a bit of the juice for later.

Heat a non-stick frying pan, add the juice where prawns have been marinated, as soon as it boil add a tbsp of rice or maise flour and whisk quickly for thickening it. If too thick just add the juice you saved. Add prawns, cook quickly for about 1-2 mins no more by flipping prawns in the pan.

Remove from the frying-pan, serve drizzling them with the sauce.

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2 Comments

    1. Grazie, David
      Always great to hear from you…and you are in Rome? Molto bene.

      Yep these prawns are delicious indeed, Keep me posted when you tried them!

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