Grilled Prawn Skewers with Zesty Orange-Ginger Glaze
- 16 prawns
- 1 small bulb fresh ginger, peeled and grated
- 150g sugar
- 2 large oranges + 3 more
- ½ mango
- 200g cooked Creole-style basmati rice
- 200g baby spinach
- ½ glass grapeseed oil
- 2.5 cl cider vinegar
- 10 cl walnut oil
- Salt and ground pepper, to taste
- Marinating time: 3 hours
- Prep time: 40 minutes
- Cook time: 10 minutes
- The day before, chop the ginger, place in a saucepan, cover with cold water, and bring to a boil. Drain, repeat once, and set aside.
- Zest and juice the 3 oranges, blanch the zest in boiling water for 2-3 minutes, then drain.
- In a saucepan, combine sugar with a little water and the blanched zest. Heat gently until the syrup thickens, then remove the zest. Add the orange juice and ginger, simmer for 5 minutes, then cool and refrigerate.
- On the day, peel and slice the mango. Supreme the 2 large oranges by peeling and removing segments.
- Wash the baby spinach.
- Shell the prawns, devein by splitting along the back, and arrange on a dish.
- Mix grapeseed oil with the candied zest and ginger from the marinade, pour over prawns, and marinate for 3 hours.
- Thread prawns onto wooden skewers and grill over high heat for 1 minute per side.
- Serve with reserved oil-ginger mixture, molded rice mixed with mango, seasoned baby spinach, and orange segments.
