Ingredients
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2 Valencia oranges
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125ml (1/2 cup) honey
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1 tbs white wine vinegar
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40g (1/4 cup) plain flour
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35g (1/4 cup) cornflour
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1 tsp baking powder
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1 egg
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60ml (1/4 cup) water
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Peanut oil, to deep-fry
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800g large green prawns, peeled, deveined, tails intact
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150g sugar snap peas, trimmed
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2 garlic cloves, thinly sliced
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Steamed rice, to serve
Method
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1Take 1 of the oranges and use a zester to zest half the rind, then juice the orange. Peel and segment the remaining orange and set aside.
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2Combine the orange zest, orange juice and honey in a saucepan over medium heat. Simmer for 10 minutes or until mixture thickens. Stir in the vinegar.
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3Meanwhile, place the plain flour, cornflour and baking powder into a large bowl. Stir to combine. Add the egg and water. Whisk to combine.
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4Pour enough oil to come one-third of the way up the side of a wok. Heat to 180C. Dip prawns in the batter. Cook in the oil, in 2 batches, for 2 minutes or until crisp. Transfer to a plate lined with paper towel.
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5Add the orange segments, sugar snap peas and garlic to the honey mixture and simmer for 1 minute. Pour over the prawns. Serve with the steamed rice.
Source: taste.com.au
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