Prawns with Mandarin Slaw and Carrot Red Curry Dressing

Name: Prawns with Mandarin Slaw and Carrot Red Curry Dressing
Ingredients: 2 teaspoons ponzu; 1 tablespoon red curry paste; 1 garlic clove, minced; 1 teaspoon grated ginger; Kosher salt and fresh ground pepper; Kosher salt and fresh ground pepper; 1 cup mandarin oranges; 1½ cups snow peas, cut on the diagonal into matchsticks; ½ lime, sliced thin; 1 tablespoon ponzu; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 3 tablespoons fresh carrot juice; 4 tablespoons sesame oil; 1 tablespoon honey; 2 tablespoons fresh squeezed orange juice; 6 giant prawns, with heads and shells on, butterflied and deveined; 5 tablespoons grape seed oil; 2 teaspoons five spice; 4 garlic cloves, minced; 1 teaspoon ginger, minced; 1 teaspoon red pepper flakes; ½ cup cooked and shelled edamame; 2 green onions, finely sliced; ½ cup carrots cut into match sticks; 1 red bell pepper, thinly sliced; ½ cup loosely packed, chopped fresh cilantro

Preparation info

Difficulty
Easy

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Prawns

6 giant prawns, with heads and shells on, butterflied and deveined
5 tablespoons grape seed oil
2

Lunch
Pescatarian
Gluten-free

Method

Prawns

In a large bowl, combine prawns, three tablespoons grape seed oil, five spice, garlic, ginger, red pepper flakes, ponzu and lime.
Season with salt and pepper, and toss to coat evenly.
Marinate prawns for 30 minutes in the refrigerator.
Heat remaining grape seed oil in a large sauté pan over medium