Spice up your appetizers with this very smart alternative to

  • Yield: 8 servings
  • Prep: 15 minutes
  • Cook: 10 minutes


1pound large prawns (tail on)
2tablespoons honey
1-2tablespoon hot chili sesame oil
1tablespoon grated fresh ginger
2teaspoons minced garlic
1cup panko breadcrumbs
1/2cup very finely chopped walnuts
2-- egg whites, beaten
Ginger Orange Sauce
1cup fresh orange juice
1tablespoon minced fresh ginger
1/2teaspoon corn starch
1tablespoon honey
1tablespoon rice vinegar
1tablespoon or lime juice


  1. Preheat oven to 425°F and line a baking sheet with foil or parchment paper. Stir together prawns, honey, sesame oil, ginger and garlic in a medium bowl; cover and refrigerate for 1 hour. Place breadcrumbs and walnuts in a small bowl.  Holding each shrimp by the tail, dip in egg whites, then roll in breadcrumb mixture, pressing to coat. Place on prepared baking sheet and bake for 8 to 10 minutes or until golden brown. Serve warm with Ginger Orange Sauce.
  2. Ginger Orange Sauce:Simmer 1 cup fresh orange juice and 1 tablespoon minced fresh ginger in a small saucepan until reduced to 1/2 cup. Remove half the sauce into a cup and add 1/2 teaspoon corn starch, stirring until smooth.  Return this mixture to the sauce pan, combining all the orange liquid and blend well.  Stir in one tablespoon honey and 1 tablespoon rice vinegar or lime juice. Serve with shrimp.