100g sugar snap peas
12 tiger prawns
20g onion, finely chopped
1 small chilli, seeds removed and finely chopped
olive oil, for frying
juice of 1 large orange
70g butter, diced
salt and pepper
fresh basil or coriander, to garnish
In a saucepan of boiling, salted water, cook the mangetout and sugar snap peas until tender (about two to three minutes). Refresh in iced water and drain on paper towel.
Peel the prawns, leaving the tip of the tail intact. Cut down the back of each one and de-vein.
In a saucepan over medium heat, gently fry the onion and chilli in a little olive oil until soft. Add the orange juice and sugar and reduce by three quarters.
Add the butter a little at a time, whisking continuously until the sauce thickens and becomes smooth.
In a frying pan, heat a little olive oil and sauté the prawns over a high heat for about two minutes a side. Season with salt and pepper.
Arrange the mangetout and sugar snap peas on a plate (you can serve these hot or cold) and place the prawns on top.
Drizzle the orange sauce over the prawns and garnish with fresh basil or coriander leaves.
This recipe originally appeared in our 2014 Food Issue
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