This vibrant dish features succulent pan fried prawns coated with a delicious glaze made with orange juice and balsamic vinegar. They are resting over a simple salad that consists of mixed greens, fresh orange segments and cherry tomatoes. To enhance the flavours further, I add a pinch of za’atar – a popular Middle Eastern seasoning containing dried thyme, sesame seeds, sumac and salt.

The Flavour Affair:

Prawns + Orange + Balsamic + Tomatoes + Greens + Za’atar + Honey

This is a sophisticated, delicious combination of complementing and contrasting flavours – sweet, citrus-y, tangy, savory and earthy. It also has an enticing mix of textures: meaty and plump prawns, juicy orange and tomatoes, creamy leafy greens and crunchy za’atar.

Prawns: I prefer using large or even jumbo prawns with tail on – it helps to hold the shape of the prawns and looks cool on the plate. Either fresh or frozen will do.

Orange: we use both orange juice for the glaze and fresh orange segments for the salad. Try to get your hands on really sweet oranges, like valencia – otherwise there is a risk of an overpowering tang.

Balsamic: velvety balsamic vinegar adds acidity and depth to the glaze.

Tomatoes: I like cherry tomatoes here – they add a touch of sweetness and tartness at the same time and work really well as a supporting ingredient.

Greens: use a mix of greens for more taste variety. For example, spicy arugula, sweet iceberg, sour purslane or baby beet greens.

Za’atar: you can use store bought or quickly whip up your own using dried thyme, sesame seeds, sumac and salt.

Honey: I add a tea spoon of raw honey into the dressing to offset the tartness of other ingredients.

Preparation Tips for Fried Prawns with Balsamic & Orange Glaze:

• Start by preparing the dressing by whisking together all ingredients. You can swap lemon juice for orange juice for a milder taste.
• To segment the orange, place it ‘standing’ on a board and cut off the skin with a sharp knife. Cut in half and extract orange segments one by one, peeling off the membrane.
• Slice cherry tomatoes, wash and dry the greens.
• To prepare the prawns, melt butter in a pan and add 1 tbsp of cooking oil. Add a few sprigs of thyme and the prawns – make sure there is enough space between them. Fry on each side until they are cooked through, typically it takes 5-7 minutes. Transfer to a plate and discard the thyme.
• Deglaze the pan with orange juice and scrape all the flavourful bits off the sides and the bottom of the pan. Stir to incorporate into the juice and bring to boil. Add the vinegar and keep simmering until reduced into a thick glaze. You can also add a tea spoon of za’atar to the pan at this point.
• Return the prawns back to the pan and coat with the glaze.
• Toss the greens with 2/3 of the dressing, add orange and tomatoes and spread onto a serving plate. Arrange the prawns on top and drizzle with the remaining dressing.

Enjoy as a lunch or a light dinner!

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