Orange flavoured prawns

Ingredients

• 6 big tiger prawns, or 12 small tiger prawns (slightly cut and deveined)
• Salt and black pepper (little, to marinate tiger prawns)
• 2 naval oranges (1.5 for juice, half slice thinly for decoration)
• Small bunch of vermicelli noodles (deep fried, for decoration)
• Unsalted butter 4 tbsp (2 for pan fry tiger prawns, 2 for orange juice)
• White wine 4 tbsp (2 for pan fry tiger prawns, 2 for orange juice)
• Black pepper (little)
• Salt (little)
• LKK soya sauce 2 tbsp

Method

1. Slightly cut and devein tiger prawns
2. Marinate tiger prawns with salt and black pepper (little, for 5 minutes)
3. Meanwhile, deep fry small bunch of vermicelli noodles and place them in the middle of a plate
4. Place 5 or 6 slices of orange around the plate
5. Melt unsalted butter in a pan, and pan fry tiger prawns (each side for 1 minute, half- cooked)
6. Saute with white wine (1 minute)
7. Remove the tiger prawns (half-cooked), and set aside
8. Melt unsalted butter in the same pan, and add in orange juice, black pepper, salt, soya sauce on low heat
9. Add in tiger prawns to the pan, saute with melted butter and orange juice.
10. Place 1 or 2 prawns on each sliced orange
11. Drizzle melted butter and orange juice on top of the prawns
12. Garnish with shredded spring onions on top of vermicelli noodles

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce