Orange Tequila King Prawns Recipe

Prepare and Marinate Prawns

Rinse prawns under cold water and pat dry with paper towels. In a bowl combine 60 ml tequila, 120 ml fresh orange juice, 15 ml lime juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp chili flakes, 1 tsp sea salt, 1/2 tsp black pepper and 1 tbs olive oil. Add prawns and toss to coat. Cover and refrigerate for 20–30 minutes (do not marinate much longer or the acid will firm the prawns too much).

While prawns marinate, rinse 1 cup rice under cold water until water runs clear. In a medium saucepan bring 2 cups water to a boil, add a pinch of salt, stir in rice, reduce heat to low, cover and simmer 15 minutes or until water is absorbed and rice is tender. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.

Cook Aromatics and Deglaze

Heat 2 tbs butter and 1 tbs olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Carefully add 60 ml tequila to deglaze the pan (stand back briefly as it may flame) and let it reduce by half, about 1–2 minutes.

Build Sauce

Add 180 ml fresh orange juice, 1 tbs orange zest, 1 tbs honey, 1 tbs soy sauce and 60 ml stock to the skillet. Stir and bring to a gentle simmer. Season with 1/4 tsp red pepper flakes (optional), 1/2 tsp salt and 1/4 tsp black pepper. Let simmer 4–5 minutes to concentrate flavors.

Thicken Sauce

In a small bowl whisk 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until the sauce thickens to a glossy coating consistency. Taste and adjust seasoning with salt or honey as needed. Keep sauce warm on very low heat.

Cook Prawns

Heat a separate large skillet or wipe out the first one and return to medium-high with 1 tbs butter or oil. Remove prawns from the marinade, letting excess drip off (reserve marinade). Sear prawns in a single layer for 1.5–2 minutes per side until they turn pink and are just cooked through. Do not overcook. If cooking in batches, transfer cooked prawns to a plate and keep warm.

Finish with Sauce

Pour the warm spiced orange tequila sauce into the skillet with the cooked prawns (or return prawns to the sauce pan). Toss gently to coat the prawns in the sauce for 30–60 seconds so flavors meld. If you reserved marinade and want extra sauce, bring the reserved marinade to a boil for 1–2 minutes to cook off alcohol, then add a small splash into the sauce and simmer briefly (optional).

Divide the cooked rice between plates. Arrange the sauced prawns on top or alongside the rice. Spoon any remaining sauce over the prawns and rice. Garnish with chopped cilantro and serve with orange wedges on the side. Serve immediately.