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Chrissy Teigan’s Garlic Honey Prawns

Aug 26, 2019 · 12 Comments

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Chrissy Teigan’s garlic honey prawns come together in 15 minutes- sweet and tangy honey coated prawns with charred green onions. The simplest way of satisfying an Asian food craving with barely any work. Recipe from Chrissy Teigan’s Cravings- Hungry for More cookbook.

Simple Saucy Stir Fry

I’m a fan of Chrissy Teigan’s personality and of her recipes, especially those with an Asian flavor slant, like this delicious salmon soba noodle salad. This stiry fry is even easier to throw together. We enjoyed this very much!

The ingredients:

The sauce: You combine orange juice with honey and soy sauce (giving that great sweet and sour tang). I actually preferred a little less honey than called for in the recipe- 2 tbsp instead of 3, but try your sauce and see what you like! The sauce is thickened with cornflour to perfectly coat the prawns.

The prawns: The prawns Chrissy uses still have the tail on, but I like eating without any fuss, so I had them removed. You can do either! I have the supermarket fishmonger do all the work of cleaning and deveining for me. I prefer using fresh prawns, but if using frozen, thaw them in the fridge overnight or in the sink by running cool water over them for a few minutes over a colander.

You don’t want to overcook prawns or they’ll turn rubbery. They only need a minute or two on either side.

The vegetables: I kind of love that this doesn’t have anything besides green onions. So simple, and they give enough flavor! You slice the white parts of the green onion really thin, and the green part thicker. This gives a great balance in texture. Of course you can add any vegetables you like, I’m sure broccoli or bell peppers would do great in here.

I’d love to add toasted cashew nuts or peanuts in the sauce next time I make this too!

Serving your prawn stir fry:

You can’t go wrong with steamed jasmine rice, or brown rice for a healthier option. Cauliflower rice would be another great option!

These would also be delicious with any type of prepared noodles.

A skillet filled with honey garlic prawns over a patterned kitchen towel

Chrissy Teigan’s Garlic Honey Prawns

Farah Abumaizar
Simple 15 minute stir fry with sweet and saucy prawns with charred green onions. Packed with flavor and a breeze to throw together!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 160 kcal

Ingredients
  

  • 2 medium oranges
  • 2-3 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp cornstarch (cornflour)
  • 450 g prawns, peeled and deveined 1 lb
  • salt and pepper
  • 3 tbsp vegetable oil
  • 6 cloves garlic, minced
  • 1 tbsp finely minced fresh ginger
  • 2 green onions, whites sliced thinly and greens cut into chunks 5cm (2 inches) in length
  • 1 tsp chili flakes can omit if you don't want this spicy

Instructions
 

  • Use a vegetable peeler and peel off a wide strip of zest from one of the oranges, then use a zester to finely grate the zest from half the orange. Place both kinds of zest aside.
  • Juice the oranges into bowl (You need around 1/2 cup of juice). Whisk in the honey, soy sauce, and vinegar.
  • In a small bowl, add the cornflour and 1 tbsp of the orange soy mixture to make a paste, the return cornflour paste to the rest of the orange soy mixture. Whisk well to combine.
  • Pat the prawns dry with paper towels, and sprinkle both sides with salt and pepper. In a large frying pan, heat half the oil over medium high heat until very hot. Add the prawns in one layer and cook for 1-2 minutes until the bottom of the prawns are pink and opaque. Flip prawns over and cook for another minute, then remove and transfer to a plate.
  • Add the remainder of the oil to the pan. Add the garlic, ginger, spring onion whites, and chili flakes and cook for 30 seconds or so until fragrant. Add the orange soy liquid and two types of zest and cook stirring until thickened, 1 to 2 minutes.
  • Return the prawns to the pan along with the spring onion greens and toss until well coated with sauce.
  • Serve with rice or noodles of your choice.

Notes

Recipe from Chrissy Teigan’s Cravings: Hungry for More cookbook.
Keyword shrimp, stir fry, prawns
 

If you liked this recipe you might like:

Sesame Salmon Soba Noodle Salad

Pumpkin Sweet Potato Curry

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Healthy, Main Meals, Recipes asian, seafood

Reader Interactions

Comments

  1. Adrianne says

    August 26, 2019 at 11:06 am

    5 stars
    Yes, this looks like a fabulous prawn recipe!! Yum, I love the honey and prawns combo. Can’t wait to try this, thanks for sharing!!

    Reply
    • Farah Abumaizar says

      August 26, 2019 at 11:13 am

      Anytime! And I really hope you like it xx

      Reply
  2. Alexandra says

    August 26, 2019 at 11:33 am

    5 stars
    What a beautiful dish! These are truly divine flavours that work so well together 🙂 This is definitely on the menu for tomorrow night. Delicious!

    Reply
    • Farah Abumaizar says

      August 26, 2019 at 12:45 pm

      I’m so glad to hear that! Hope you love it!

      Reply
  3. Sylvie says

    August 26, 2019 at 11:51 am

    5 stars
    This looks like a perfect recipe for summer! I loooove the sound of the sauce with the orange, soy and honey. Bursting with flavours!!

    Reply
    • Farah Abumaizar says

      August 26, 2019 at 12:45 pm

      Tangy and delicious! Thanks Sylvie!

      Reply
  4. Danielle says

    August 26, 2019 at 1:04 pm

    5 stars
    I love how quick and easy it is to make these prawns – exactly what I need for a small party this week. Great entertainer and full of flavor.

    Reply
    • Farah Abumaizar says

      August 26, 2019 at 3:45 pm

      Great! I’m sure it would be a hit with your guests!

      Reply
  5. kim says

    August 26, 2019 at 2:09 pm

    5 stars
    What a fabulous recipe! So easy and tasty! This is one that I’ll be making again and again!

    Reply
    • Farah Abumaizar says

      August 26, 2019 at 3:46 pm

      Thanks Kim so happy to hear that!!

      Reply
  6. Bruce Merighi says

    August 11, 2020 at 5:50 am

    Just made the Honey Garlic Prawns. Fantastico. One question. You mentioned two types of zest. Orange and Lemon? How much? Best version of this dish I’ve ever tasted. Keep up the great sharing.

    Reply
    • Farah Abumaizar says

      August 16, 2020 at 11:01 pm

      Hi Bruce! So sorry for the late reply. So basically, my wording is a little confusing. All orange zest, but you use one wide strip of orange peel plus the zest of half an orange (probably a heaped half teaspoon) to flavor the sauces. You’ll end up fishing the wide peel out layer but it adds a lot of flavor while cooking! Thanks so much for the comment!!

      Reply

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Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
zest of 2 oranges
1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

In a separate bowl (either with a handheld mixer, or transfer the cake batter to another bowl and thoroughly wash and dry the mixer bowl) use an electric whisk to whisk the egg whites on medium high speed for 2-4 minutes until they form peaks that hold their shape.
Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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