Sweet And Spicy Prawns With Pomegranate Glaze Recipe

About this recipe

A vibrant and flavorful pescatarian dish featuring crispy prawns coated in a tangy and spicy pomegranate-infused sauce. Perfect for a satisfying dinner that balances sweetness and heat.

Ingredients

• 1 Kg Jj Large Prawns (90/120, 700g Net) 1x1kg
• - Sapore Di Sole Pomegranate Juice
• 350G Natoora Large New Season Unwaxed Lemons
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 340G Aunt May'S Bajan Pepper Sauce, 340G
• - Heinz Tomato Ketchup
• 250 Ml Kikkoman Less Salt Soy Sauce
• 250 Ml Payst Sweet Chilli Sauce, 250Ml
• - Schwartz Paprika
• NaN Trs Gram Flour

Instructions

1. 1. Heat 3 tablespoons of peanut oil in a large skillet or wok over medium-high heat.
2. 2. Place 3/4 cup of flour in a shallow dish. Dredge 500 g of prawns in the flour, ensuring they are evenly coated.
3. 3. Fry the coated prawns in the hot oil until golden and crispy, about 2-3 minutes per side. Remove the prawns and place them on paper towels to drain excess oil.
4. 4. In a medium bowl, whisk together 1/2 cup of sweet chilli sauce, 1/3 cup of pomegranate juice, 3 tablespoons of pepper sauce, 1/4 cup of sweet chilli sauce, 3/4 cup of ketchup, 3 tablespoons of soy sauce, the juice of 2 lemons, and the zest of 1 lemon.
5. 5. Pour the sauce mixture into the skillet or wok and bring it to a boil over medium-high heat. Cook for 3-4 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6. Add the fried prawns to the skillet and toss them in the sauce until they are fully coated and heated through, about 2 minutes.
7. 7. Serve the prawns immediately, garnished with a sprinkle of 2 teaspoons of paprika for an extra kick.