Buy all ingredients right below the recipe
Ingredients
- 600 g prawns (large)
- 150 g lemon (juice)
- 125 g orange (juice)
- 21 g garlic (3 cloves)
- 150 ml extra virgin olive oil
- 20 g ginger (fresh)
- 1 bunch coriander (fresh)
- 110 g lime (for serving)
- 1 red chili pepper (to taste)
- 1 pinch salt
Wine Recommendation
- 1 glass dry white wine (e.g., Pinot Blanc)
Preparation
- 1Break off the heads of the prawns and squeeze their juice into a bowl. Peel the prawns, leaving only the last tail segment (remove the shell). In a second bowl, mix the peeled prawns with lemon and orange juice, add two pinches of salt, stir, and let marinate for 10 minutes.
- 2Heat the oil in a pan over medium heat and add the prawns. Sauté for half a minute, turn, add ginger, finely chopped chili pepper to taste, and finely chopped garlic. Fry for another half minute.
- 3Add the juice from the prawn heads to the citrus marinade in which the prawns were marinated.
- 4Pour the marinade into the pan and let it cook for 1 minute, stirring occasionally. Remove from heat and stir in fresh coriander. Serve with lime wedges and white bread.
Tip
Serve the prawns with a crusty baguette to soak up the delicious sauce.
Knuspr-Küche
Ein spritziger Weißburgunder oder ein leichter Grauburgunder passen hervorragend zu diesem Gericht und unterstreichen die feinen Zitrusaromen der Garnelen. #knusprchef