Honey Pass the Sriracha Prawns!
Does that happen to you? Late evening, my darling dear and I, last minute shopping at Costco just before closing and just before dinner. All the list items were selected and accounted for and then we passed the fresh seafood display. Half a pound of tiger prawns nearly jumped into our cart, just begging to come home with us. Honestly, it happened that fast! While I did not overindulge in Costicoian proportions, I did recognize immediately my impulse buying can be dangerous! Tonight I skated by with the basis for an elegant dinner for two and only spent about $5.50. Very economical, or so I keep telling myself…
With only a half pound of seafood to play with I needed to decide whether to go Italian with noodles or maybe risotto – not a bad choice. Or completely other worldly and asian stir fry. Having an abundance of fresh skinny asparagus, napa cabbage and green onions on hand, I opted for the stir fry. Dunking the prawns in a quick bath of honey with Sriracha Chili Sauce, and a little slicing and dicing… viola dinner was ready in thirty minutes! Do you see the surprise ingredient in the photo?
|Black Seseme Seeds add crunch to Honey Sriracha Chili Sauced Tiger Prawns|
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Honey Sriracha Chili Prawns
½ pound tiger prawns with tail on
1 tablespoon Sriracha Chili Sauce
1 teaspoons Soy Sauce (Light Salt variety)
1 tablespoon Honey
1 tablespoon Rice Vinegar
2 teaspoons fresh lime juice
2 teaspoons fresh blood orange juice
¼ teaspoon kosher salt
¼ teaspoon fresh ground pepper
Stir fry Vegetables
Peanut or Grapeseed Oil for stir fry
2 cups fresh thin asparagus cut on the diagonal about 2” pieces
2-3 cups Napa Cabbage, chopped in shreds
4 green onions, cut on the diagonal about 2” pieces
2 tablespoons fresh cilantro, roughly chopped
1 fresh ripe mango, diced
2 tablespoons black sesame seeds (press onto prawns before frying)
Clean and peel shell off prawns, de-vein.
Combine marinade ingredients in medium shallow dish, whisk to blend. Add in prawns and stir to coat each one. Let rest for no more than 30 minutes. The acidity of the lime and vinegar will start to “cook” the prawns and they can end up tough tasting. Meanwhile slice and dice your stir fry vegetables and set aside separated on a plate so you can then fry them in batches.
Heat wok over medium high heat. Add 1 tablespoon oil and heat.
Remove prawns from marinade, drain on paper towel to remove excess liquid. Press sesame seeds on both sides of each prawn.
Stir fry in this order.
1. Prawns until just light pink and opaque. Only a couple of minutes. remove and set aside
2. Add a bit of oil if needed and stir fry asparagus and green onions tossing frequently. Time to cook will depend on how thick your asparagus is.
3. Add 2 tablespoons marinade to wok.
4. Add Napa Cabbage and stif fry until just wilted, lower heat, fork test asparagus for tenderness.
5. Add prawns back in and sprinkle in chopped cilantro and diced mango. Stir fry 2 minutes and serve over rice!
Cooks Note: this is easily increased for more servings, just use the same porportions for the marinade to prawn and add more vegetables and rice.
From my friend M:
Yummy…and I love how you plate your food. Do you always serve your rice like that? For just you and David? My family is lucky if it gets out of the rice cooker to be served.
Not always, but just using a standard custard cup rubbed with a little oil helps the rice hold it’s shape and release onto the plate. This is a trick I learned from my Dad. Sometimes I just pile the rice in a bowl with the good stuff on top. Pass the soy sauce!
Oh my tummy is rumbling after reading this post! The bright flavors just sing together and I love the gorgeous plating with pretty rice mold. Little details make such a beautiful difference! This meal is an illustration of inspired economy and culinary creativity–brava!
Dear Jenn, such a sweet review. This means much to me. We’ve talked about the creative process and results that reflect our essence. The basic, real, and invariable nature.. of what we do.
It’s just so sad I can’t cook this recipe. My kitchen is undergoing a makeover but once it’s done I’ll cook prawns.