Directions: |
Directions:Prepare the orange zest so it can dry. Using the large side of a cheese grater remove the zest from the oranges. Place pulp on a baking sheet in the oven (toaster style works great) at about 250* for about 30 minutes or until dry. Toss the pulp often to dry evenly without burning. You want the zest to have a crumbly texture so when it is incorporated with the other ingredients it breaks down well. A coffee grinder works well to turn it to powder. Leaving the zest somewhat coarser helps the sauce hold onto the prawns better.
In a sauce pan heat the Grand Mariner on medium and ignite to burn off the alcohol. Continue to reduce liquid down until about 1 cup remains. Remove from heat and let cool. DO NOT LET THE LIQUID COME TO A RAGING BOIL BEFORE IGNITION!!! You just want to see a couple small bubbles start to appear. CAUTION: THERE WILL BE SOME PRETTY HEFTY FLAMES.
Reduce orange juice using same process as the Grand Mariner but you don't ignite. Reduce until about 1 1/4 cups remain stirring often so as not to burn the juice. Set aside to cool. In a mixing bowl add the crumbled zest, liquor, orange juice and mayonnaise. Using a mixer or anything that will pulverize the dried up zest, blend all four until well combined. You don’t want the zest to be gritty. Sauce will have the consistency of pancake or waffle batter. Can freeze it for use later. It lasts a long time in a snap tight type container. Once frozen the sauce will be scoopable like ice cream.
Thaw prawns in a colander, rinsing with cold water. You can start butterflying them when they are still partially frozen. They are easy to work with and you can clean up any unwanted veins. Remove the tails and butterfly them by slicing along the back where the vein was removed. Cut them deep enough to allow good dusting with the cornstarch but not all the way through.
Scoop enough of the sauce to immerse the cooked prawns in. For a couple dozen large prawns use about 3 good tbsp and let warm to room temp. Heat up the fryer. Any method of deep frying can be used but use a good oil that can take 375 degrees without smoking and make sure you have some depth to the pan. Use canola oil. Dust prawns thoroughly, covering all cracks and crevasses with corn starch. Shake the excess corn starch. Fry for 2 minutes or until red orange, if your oil is deep enough they will surface. Don't overcook. The corn starch will form a crusty but translucent texture on the prawns. Remove to paper towels. Remove excess oil and combine prawns with sauce. Dust with a pinch of the sea salt and black sesame seeds. |
This recipe for Grand Mariner (Barking Frog) Prawns is from