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