The mix of traditional ingredients with modern ways to prepare food gives delicious results. That’s the case of this dish: ok, it doesn’t have a lot of years, the Incas didn’t cook it like this, but… do you care? the only important thing is its taste. The quinoa adds an important nutritional value and the orange gives a exotic flavour to the king prawns. Enough of blah, blah, blah… let’s do it, it’s easy and you’ll impress. This recipe is for 8-10 people.

Ingredients:

King Prawns:

• 50 king prawns tails, cleaned
• 500 g (1 lb) of quinoa
• 200 g (7 oz) of corn starch (don’t have it? use flour)
• 3-4 egg whites, slightly beaten
• Vegetable oil
• Salt

Orange Syrup:

• 1 cup of fresh orange juice
• 1/2 cup of fresh grapefruit juice
• Juice of 1 lime
• 1/4 cup of chicken stock
• 3 cloves of garlic, ground
• 3 tablespoons of corn syrup
• 3 tablespoons of sugar
• Some drops of Tabasco sauce
• Salt
• Pepper

Preparation:

King Prawns:

Marinade the king prawns in water with 1/2 cup of sugar and 1/2 cup of salt. Refrigerate for 3 hours. Drain and dry.

Wash the quinoa with water, rubbing with the hands, until the water keeps clear. Cook the quinoa in boiling water for 12 minutes. Drain and spread on an oven tray to let it cool down and dry completely.

Put the corn starch with salt and the egg whites in two different bowls.

Pass the king prawns by the starch and shake to remove the excess. Pass by the whites and after that pass by the quinoa, pressing to get the king prawns enveloped. Put them over an oven tray and refrigerate until you’re ready to fry them.

Twenty minutes before serving, heat a lot of oil. It must be hot but not steaming (more or less, 300º F – 150º C).

Fry the king prawns 3 minutes. The quinoa must get crispy and slightly brown. Be careful; if you fry them too much, the king prawns will get hard.

Remove from the oil and put them on a towel paper to take out the oil excess. Serve with the orange syrup.

Orange Syrup:

Put all the ingredients in a pot and boil until it gets thick; more or less 12-15 minutes. Season with salt and pepper. If you don’t have time, you can prepare the syrup the night before and refrigerate it (covered). Heat on a medium flame before use.

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Technorati tags: Recipes, Peru, Peruvian Recipes, Entrees, Seafood, Langostinos, Quinua, Miel de Naranja, King Prawns, Quinoa, Orange Syrup.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Entrees, Seafood, Langostinos, Quinua, Miel de Naranja, King Prawns, Quinoa, Orange Syrup.