Chef Bobby Moore's Grand Marnier Prawns
Posted on June 20, 2011 at 10:00 AM
Updated Monday, Jun 20 at 12:58 PM
RECIPE FROM THE KITCHEN OF THE BARKING FROG
GRAND MARNIER PRAWNS
20 - prawns
1 ½ c. corn starch
1 c. Grand Marnier
3 Tbl. dried orange zest (pulse in a coffee grinder)
4 c. orange juice
2 c. mayonnaise
For the sauce, add the Grand Marnier to a sauce pan and burn off the alcohol, cool immediately.
Reduce in a separate pan the orange juice to a syrup and cool immediately.
Combine the Grand Marnier, orange syrup and pulsed orange zest powder with the mayonnaise and refrigerate.
To cook the prawns, heat canola oil or frying oil to 350 degrees. Dust the prawns in the cornstarch, shaking off any excess starch. Fry the prawns until crispy (about 2 minutes) and drain on paper towels. In a large bowl, toss the hot prawns in the Grand Marnier mayonnaise to coat.
Bobby Moore, Executive Chef, Barking Frog