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Honey, Sesame and Orange King Prawns


  • 2 tsp sesame oil
  • 1 large orange, zested and juiced
  • 3 tbsp honey
  • 2 tbsp low-salt soy sauce
  • 1 tbsp rice vinegar
  • 3 tbsp cornflour
  • 2 tbsp sesame seeds
  • generous pinch of chinese five spice powder
  • 300g raw tiger prawns
  • 3 tbsp sunflower or vegetable oil
  • 1 garlic clove, thinly sliced
  • 2 spring onions, sliced
  • 200g long-grain rice, cooked, to serve


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 its very hot, add the garlic.  Sizzle for 10 seconds, but dont 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.


Prawn and Harissa Spaghetti


  • 100g long stem broccoli, cut into thirds
  • 180g dried spaghetti, regular or wholemeal
  • 2 tbsp olive oil
  • 1 large garlic clove, lightly bashed
  • 150g cherry tomatoes, halved
  • 150g cooked tiger prawns
  • 1 heaped tbsp rose harissa paste
  • 1 lemon finely zested


Bring a pan of lightly salted water to the boil.  Add the broccoli and boil for 90 seconds, or until tender.  Drain and set aside.  Cook the spaghetti following pack instructions, then drain, reserving a ladleful of cooking water.

Heat the oil in a large frying pan, add the garlic clove and fry over a low heat for 2 mins.  Remove with a slotted spoon and discard, leaving the flavoured oil.

Add the tomatoes to the pan and fry over a medium heat for 5 mins, or until beginning to soften and turn juicy.  Stir through the prawns.  Add the harissa and lemon zest, stirring to coat.

Toss the cooked spaghetti and pasta water through the prawns and harissa.  Stir through the broccoli, season to taste and serve

Prawn Bisque 

Prawn Bisque Serves 4 -6
680g (1lb 8oz) cocktail prawns, defrosted
15g (half an oz) butter or margarine
1 small onion, chopped
1 clove garlic, crushed
1 stick celery, chopped
150ml (5 fl oz) dry white wine
1 5ml spoon (1 teasp) tomato puree
600ml (1 pint) fish or chicken stock
1 bouquet garni
1 bay leaf
salt and freshly milled black pepper
150ml (5 fl oz) single cream
2 15ml spoon (2 tbsp) brandy
cooked crevettes, paprika and chopped chives, to garnish
Melt the butter in a large pan. Cook onion, garlic and celery until soft.
Add wine, stock tomato puree, bouquet garni, bay leaf and seasoning.
Simmer for 5-10 minutes to allow herbs to infuse.
Stir in the prawns, simmer for a further 3-5 minutes.
Remove bouquet garni and bay leaf. Liquidise, return to the heat simmer gently without boiling until piping hot and add the cream and the brandy.
Garnish with whole prawns, paprika and chopped chives.
40-26g Protein; 13-9g Fat; 6-4g Carbohydrate; 0g Fibre.

Recipe kindly donated my The Seafish Industry

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