King Prawns In Spicy Orange Sauce.

I found the original recipe at, but as usual, I had to change it to my requirements. I swapped canola oil for coconut oil, because I try not to use vegetable oils in my cooking as they are unstable and provide too much PUFAs. Coconut oil compliments spicy food very well, have higher heat tolerance and is a source of MCTs (medium chain triglycerides). I have also used brown rice flour instead of cornstarch. It does the job just as well, but the starch is healthier than the potato or corn one. Adding freshly squeezed orange juice and using fresh chili and garlic is also considerably better than using packaged sauces. I served the prawns with brown rice and green soy beans for extra protein and isoflavones.

Unfortunately, my pictures of this yummy mess was not quite as appealing as the one below, so you can click on the image to see the original recipe and credits.

Please click the picture to see the original recipe.


Serves 2:

  • 225g cooked king prawns, fresh or frozen. Defrost the frozen ones thoroughly before cooking.
  • ¬†Brown rice flour for coating.
  • Juice of one large orange. Don’t worry if you’ll have the bits in the sauce – it adds to the taste.
  • 2 tbsp. Braggs liquid aminos or low-sodium soy sauce.
  • 2 tbsp. natural honey or 1 tbsp. dark agave nectar.
  • 1 tbsp. rice vinegar. Try to use the one without gluten. I use Clearspring brown rice vinegar.
  • 1 tbsp. raw coconut oil.
  • 1 red chili, deseeded and chopped.
  • Piece of 1.5 inch ginger, peeled and shopped.
  • 3 garlic cloves, peeled and squeezed.
  • 1 tbsp. tomato paste.
  • 3 tbsp. water plus extra, to thin the sauce if it gets too thick.
  • 3-4 spring onions, sliced.
  1. Combine juice, aminos, agave and vinegar; set aside.
  2. Coat prawns in flour and set aside.
  3. Heat coconut oil in a large pan or wok over medium-high heat. Add ginger, garlic, chili and tomato paste with water to pan; stir-fry until fragrant and coated in tomato paste.
  4. Mix in orange sauce and heat everything through, but do not allow it to boil.
  5. Add prawns and onions and cook until sauce thickens, stirring frequently. If it gets too thick, add a little water.


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