Ingredients for Prawns Fiji
- Basmati Rice
- Water
- Tiger Shrimp
- Fresh Ginger
- 2 cloves minced garlic
- 1 cup chopped fresh pineapple
- ½ cup orange juice
- Dry White Wine
- 2 tablespoons honey
- 1 tablespoon wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon butter
- Vegetable Oil
- Sliced Almonds
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How to Make Prawns Fiji
- Rinse 1 cup of rice until the water runs clear.
- Combine the rinsed rice and 400ml water in a saucepan with a tight-fitting lid. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Remove from heat and let stand, covered, for 10 minutes to steam.
- While the rice cooks, defrost 1 lb (450g) prawns if needed and peel them. Save the shells for making fish stock later.
- In a bowl, whisk together ½ cup orange juice, ¼ cup dry white wine, 2 tablespoons honey, 1 tablespoon wine vinegar, 2 tablespoons soy sauce, and 1 tablespoon grated ginger (reserve the rest for later).
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a wok or large frying pan over high heat.
- Add the prawns, 1 tablespoon grated ginger, 2 cloves minced garlic, and ¼ cup slivered almonds to the hot wok. Stir-fry constantly for 2-3 minutes, until the prawns are pink and the almonds are golden brown. Do not overcook.
- Remove the prawns and almonds from the wok and set aside.
- Add the orange juice mixture to the wok and bring to a boil. Boil for 8-10 minutes, or until the sauce thickens to a dark caramel color and reduces to about one-third of its original volume.
- Stir in 1 cup of chopped pineapple chunks. Heat through, then return the prawns and almonds to the wok.
- Stir constantly for 30 seconds to combine. Serve immediately over the cooked rice.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
107g
Fat
44g
Carbs
37g
