HONEY, SESAME & ORANGE KING PRAWNS RECIPE | BBC GOOD FOOD
Enjoy our honey, sesame and orange king prawns as part of a Chinese feast the whole family will love. Top with spring onions and serve with rice
Provided by Cassie Best
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Mix the oil, orange zest and juice, honey, soy and vinegar in a bowl, then combine the cornflour, sesame seeds, five-spice and a pinch of salt in another bowl. Run a small knife down the back of each prawn, so they butterfly out as they cook, helping more sauce stick to them.
- Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it’s very hot, add the garlic. Sizzle for 10 secs, but don’t let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.
Nutrition Facts : Calories 444 calories, FatContent 13 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 2 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.7 milligram of sodium
ORANGE-GLAZED PORK LOIN RECIPE: HOW TO MAKE IT
This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. —Lynnette Miete, Alna, Maine
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 30 minutes
Prep Time 10 minutes
Cook Time 01 hours 20 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.
Nutrition Facts : Calories 199 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 212mg sodium, CarbohydrateContent 6g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 28g protein. Diabetic exchanges 4 lean meat
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HONEY, SESAME & ORANGE KING PRAWNS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Cuisine Chinese
Calories 444 calories per serving
- Toss the prawns through the cornflour mixture. Heat the oil in a large wok or frying pan. When it’s very hot, add the garlic. Sizzle for 10 secs, but don’t let it brown. Add the prawns and any flour and seeds left in the bowl. Stir-fry over a high heat for a few minutes, until the prawns are pink and the sesame seeds are golden. Tip the prawns onto a plate and pour the sauce mixture into the wok. Bubble for a few minutes until thickened. Add the prawns back to the wok and stir to coat in the sauce. Heat through for another 30 seconds. Top with spring onions and serve with rice.
ORANGE CHICKEN - THE PIONEER WOMAN – RECIPES, COUNTRY ...
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Category main dish, poultry
- For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.
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