Spicy-Sweet Tangerine Prawns with Baby Bok Choy

Ingredients for Spicy-Sweet Tangerine Prawns with Baby Bok Choy

• 6 baby bok choy, halved lengthwise

• 2 tablespoons Asian sesame oil, divided

• 675g uncooked large prawns, peeled, deveined

• 80ml frozen orange-tangerine concentrate, thawed

• 80ml Asian sweet chilli sauce

• 12 strips tangerine peel

• 1 1/2 teaspoons distilled white vinegar

• 1 teaspoon oyster sauce

• 2 spring onions, chopped

• 1 1/2 tablespoons minced peeled fresh ginger

How to make Spicy-Sweet Tangerine Prawns with Baby Bok Choy

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.

Mix prawns and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add prawns mixture. Toss until prawns are just opaque in centre, about 3 minutes. Using slotted spoon, transfer prawns to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over prawns.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.