Zucchini Wrapped Prawns with Citrus Vinaigrette
Zucchini Wrapped Prawns with Citrus Vinaigrette are beautiful little appetizers for an Asian Appetizer Party Buffet. They cut down on those annoying guests who load their plate with all the shrimp, as they are served in their own little boats with a splash of citrusy dressing. They pack a wonderful wallop of flavor and are way better than the boring shrimp and cocktail sauce.
Zucchini Wrapped Prawns with Citrus Vinagrette
Prep
Cook
Total
Yield 1 dozen
You can make the dressing and assemble and cook ahead of time. You will have dressing left over so you can double the amount of Prawns if you like.
Ingredients
- 1 Lemon
- 1 Orange
- 6 tablespoons Ground Nut Oil
- 1/2 teaspoon Sesame Oil
- 1 teaspoon Dijon Mustard
- 1 tablespoon Sugar
- 1 tablespoon Brown Rice Vinegar
- 2 Large Zucchini
- 12 medium Prawns, deveined and cleaned
Instructions
- Peel the zest from the Lemon and Orange
- Scrape the pith off and finely julienne the peel
- Juice the Lemon and Orange
- Put the Juice, Peel and Sugar in a sauce pan and cook over low heat until reduced to half, cool
- Mix the remaining ingredients with the cooled, reduced Juice and shake well
- Season with Sea Salt and Pepper
- Set Aside
- With a mandoline or peeler cut long wide strips off the Zucchini, not too thin that you can see through them
- Heat a grill pan to hot and spritz with cooking spray
- Grill the strips of Zucchini until just charred, about 30 seconds each side. Lay flat on a wooden board to cool
- Wrap the Prawns in the Zucchini Strips and quick fry in a hot pan lightly glazed with oil (I use avocado)
- Cover and Cook in batches until they are just pink and no longer opaque about 1 minute each side depending on the size of the prawns
- To Serve: Put a pick in each Prawn, plate in an individual boat garnished with a fine Herb or Baby Leaf and drizzle with 1 teaspoon of the Citrus Vinaigrette
Zucchini Wrapped Prawns with Citrus Vinaigrette
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