Roasted Prawns with Carrot and Ginger Glaze
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent roasted prawns paired with caramelized carrots, finished with a sticky ginger-soy glaze and fresh herbs for a restaurant-quality dish that's surprisingly simple to prepare.
Ella x
Ingredients
- 24large prawns(peeled and deveined)
- 4carrots(cut into 2-inch batons)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 teaspoonred chili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 237 mlfresh cilantro(chopped)
- 2 tablespoonssesame seeds(white or black)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the carrot batons with 1.5 tablespoons of olive oil, salt, and pepper. Spread in a single layer and roast for 10 minutes until they begin to soften.
Tip: Cut carrots to similar thickness so they cook evenly alongside the prawns.
- 2
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced ginger, minced garlic, and red chili flakes to create the glaze.
Tip: Make the glaze while carrots roast to save time.
- 3
Remove the baking sheet from the oven and push carrots to the sides. Add prawns to the center of the sheet and drizzle with remaining olive oil. Season with a pinch of salt and pepper.
Tip: Pat prawns dry with paper towels before roasting for better browning.
- 4
Brush half of the glaze over the prawns and carrots, then return the sheet to the oven for 8-10 minutes until prawns turn pink and opaque.
Tip: Don't overcook prawns; they'll become tough and rubbery if left in too long.
- 5
Remove from the oven and drizzle the remaining glaze over everything while still hot. Toss gently to coat all ingredients evenly.
Tip: The residual heat will help the glaze set and create a beautiful sheen.
- 6
Transfer to a serving platter and garnish generously with fresh cilantro and sesame seeds. Serve immediately while hot.
Tip: Serve with jasmine rice or crusty bread to soak up the delicious glaze.
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