Orange Prawns

By GialloZafferano · 25 min

Ingredients

Instructions

1. Clean the prawns: separate the head from the body, remove the shell and the dark vein, and leave the tail on.
2. Put the prawns in a bowl and season with orange zest. Peel the orange completely, then cut out the segments without the white pith. Set the segments aside for garnish.
3. Squeeze the juice from the orange centre into the bowl with the prawns. Finely chop the garlic and the deseeded chilli, and add to the prawns.
4. Season with a pinch of salt and the olive oil. Mix gently and let marinate 10 minutes at room temperature.
5. Heat a non-stick pan well, add the prawns with their marinade and brown for 2 minutes over medium-high heat.
6. Pour in the Grand Marnier and flambé with a kitchen torch to burn off the alcohol, taking care not to get burned. Cook a couple more minutes, then turn off the heat.
7. Plate the prawns, garnish with the reserved orange segments and fresh chives, and serve immediately.

Summarized from GialloZafferano's video. Watch it for the details.

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