This vibrant dish features succulent pan fried prawns coated with a delicious glaze made with orange juice, balsamic vinegar and enhanced with za’atar. Za’atar is a popular Middle Eastern seasoning that in its simplest form contains dried thyme, sesame seeds, sumac and salt:
When I explore different cuisines, it is rarely about learning to cook a particular dish in the most authentic way. Rather, my interest primarily lies in how a different seasoning, condiment, a spice or a spice blend can be incorporated into my daily recipes to create new and exciting flavour combinations. Za’atar, for one, has proven to be extremely versatile and a great addition to many dishes that are regulars on our table. We particularly enjoyed za’atar with yoghurt and olive oil as a dip for crispy chicken wings, za’atar, lemon and honey dressing for grilled pumpkin salad and this amazing combo of za’atar, orange and balsamico with pan-fried prawns.
Ingredient Notes:
- 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.
- There are as many za’atar recipes as they are cooks – I like the basic version of dried thyme, toasted sesame seeds, sumac and salt.
- You can use any salad greens in this recipe – I like a mix of spicier leaves like arugula with milder ones like roman salad.
- Cherry tomatoes add a touch of sweetness and tartness at the same time and work really well as a supporting ingredient.
- Thick, velvety balsamic vinegar works best in this recipe.
Pan-Fried Prawns in Balsamic & Orange Glaze, Thyme and Za’atar
Equipment
- 1 Frying Pan
- 1 Medium Mixing Bowl
Ingredients
Prawns
- 6-8 Large Prawns Cleaned, cut lengthwise, tail on (see Notes)
- 40 g Butter
- A few sprigs of fresh thyme
- 150 ml Orange juice
- A splash of balsamic vinegar
- ½ tsp Salt
Salad
- 2 cups Mixed Salad Greens
- 1 Orange supremed
- 4 Cherry Tomatoes quartered
Dressing
- 1 tbsp za'atar
- 2 tbsp Lemon Juice
- 1 tsp Raw Honey
- 1 tbsp Olive Oil
- ⅓ tsp Salt
Instructions
- Assemble the salad and toss with 2/3 of the dressing. Arrange on a plate.
- Heat a frying pan to medium and melt the 40 g Butter.
- Add a few sprigs of fresh thyme and the 6-8 Large Prawns and fry until the prawns are cooked, for about 5-7 minutes. Transfer the prawns to a plate and discard the thyme sprigs.
- Deglaze the pan with 150 ml Orange juice, bring to simmer and add a splash of balsamic vinegar and ½ tsp Salt. Allow to reduce, return the prawns to the pan and move around until coated all over.
- Arrange over the salad and drizzle with the remaining dressing.
Notes
- Keeping tail on prawns is optional but it helps holding the shape and looks cool on the plate.
