Thai style orange juice prawns
One of those recipes that you have to ask yourself; “You have to be kidding me, Thai style orange juice prawns… are you serious?” Believe me I am absolutely 100% serious and this is turned out a superb dish.
This one is whacky, I’ll give you that. Orange juice, orange segments, chili and fish paste – does not exactly sound like a marriage made in heaven now does it? But I was only applying the same core underlying principals of Thai food – sweet, sour, spicy, salty, my Thai style orange juice prawns.
This will easily make enough for 4-6 people depending on appetite. You will need;
- 2 litres of chicken stock;
- 2-3 snapper fillets (or any firm white fish) cut in to bit sized slices;
- 3 prawns per person – I trimmed off the antennae and cooked them whole for extra flavor in the shells;
- 2 cups of orange juice;
- 1 orange peeled, cleaned and segmented;
- 1 handful bok choi or similar greens;
- 1 handful of halved cherry tomatoes;
- 1 handful of long beans cut in to 1″ pieces;
- 1 sliced zucchini or eggplant;
- 1 tablespoon of brown sugar;
- 2 tablespoons of tamarind paste/liquid;
- 4 tablespoons fish sauce; and
- 1 handful of ripped coriander, for garnishing the finished soup.
For the soup ‘base’, you will need;
- 4 roughly chopped shallots;
- 2 roughly chopped chili padi;
- 1 inch galangal or young ginger roughly chopped;
- 4 roughly chopped garlic cloves;
- 4 roughly chopped kaffir lime leaves;
- ½ teaspoon of shrimp paste; and
- 1 tablespoon fish sauce.
- Make the ‘soup base’ first by combining all the ingredients in a blender and blitz until all mixed up. Set this to one side;
- Take a soup pot and add in the 2 litres of chicken stock, turn on high heat and bring to the boil;
- As it is reaches boiling point add in the orange juice, tamarind, sugar, fish sauce, and the soup ‘base’ you just made;
- Bring to the boil and then reduce to a simmer;
- Add in the tougher vegetables now for about 3-4 minutes on their own;
- Once they are done in goes the rest of the ingredients;
- This will only need another 3-5 minutes, literally until the prawns goes pink and the fish is cooked through.