Sizzling Szechuan Tangerine Prawns
Given the vast array of citrus varieties we have available at PCC, you may certainly substitute any other type you would like in this dish. Try it with blood oranges for glorious color or pink grapefruit for a tangy twist!
Ingredients
PreparationIngredients
- 1 tablespoon dry sherry Add to list
- 1 tablespoon arrowroot powder Add to list
- 1 teaspoon toasted sesame oil Add to list
- 1 tablespoon soy sauce Add to list
- 1 teaspoon ground white or black pepper Add to list
- 1 1/2 pounds raw, peeled prawns Add to list
- 1/4 cup peanut or vegetable oil Add to list
- 4 to 6 small, dry, hot chile peppers Add to list
- 1 tablespoon minced fresh garlic Add to list
- 1 tablespoon minced fresh ginger Add to list
- 1/2 cup pea pods Add to list
- 1/2 cup red bell pepper strips Add to list
- 1/2 cup sliced green onions Add to list
- 1 cup peeled tangerine sections Add to list
Cooking sauce
- 2 tablespoons soy sauce Add to list
- 1 tablespoon rice vinegar Add to list
- 1 tablespoon sherry Add to list
- 1/2 cup freshly squeezed tangerine juice Add to list
- 1 teaspoon tangerine zest Add to list
- 2 teaspoons sugar Add to list
- 2 teaspoons arrowroot powder Add to list
Preparation
In a bowl, combine sherry, arrowroot powder, sesame oil, soy sauce and ground pepper. Add the prawns and stir to coat.
Heat a wok or wide frying pan over medium high heat. When pan is hot, add 1 tablespoon of the oil. Add the whole peppers and cook, stirring, until peppers begin to char. Do not let them burn. Add the prawns and stir fry for 3 to 4 minutes or until prawns are done through. Remove the prawns and chile peppers from the pan.
Add remaining 2 tablespoons oil to pan and increase heat to high. When oil begins to heat, add garlic and ginger. Cook for a few seconds. Stir in the pea pods, bell pepper strips and the green onions. Cook for 1 minute. Add the prawns back to the pan and pour in the cooking sauce. Simmer until the sauce bubbles and thickens slightly, about 2 minutes Fold in the tangerine segments and serve over steamed rice.
For cooking sauce
Combine all the ingredients in a bowl.
Recipe by
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show which aired February 9, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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