Pan-Fried Prawns in Balsamic & Orange Glaze, Thyme and Za’atar
A delicious combination of succulent prawns in a sweet and tangy glaze, tender greens, juicy orange and cherry tomatoes and savory, earthy and tart 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
- 1 tbsp olive oil
- 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.