The prawns are simply dusted with cornstarch (as for me, I used pancake mix) and deep fried for two minutes. The Grand Marnier sauce is the complicated part of this recipe. Whatever happens, make sure that you just whisk enough liquid on the mayonnaise to make the perfect sauce.
Grand Marnier Shrimps
Ingredients
8 to 10 prawns (jumbo shrimps)
1/2 cup pancake mix (or cornstarch)
2 cups canola oil for deep frying
For the sauce:
1/2 Grand Marnier cognac
1/2 cup orange juice
1 cup mayonnaise
For garnishing:
2 cups shredded lettuce
1 cup mandarin orange (from the can)
1 cup sweetened walnuts
Cooking Time (45 minutes)
Cook the Grand Marnier in a saucepan for 5 minutes to burn off the alcohol.
Set it aside to cool.
Cook the orange juice in a saucepan and reduce it to a syrup, about 10 minutes.
Set it aside to cool.
Place the prawns and the pancake mix in a bowl.
Shake it gently to mix the prawns and pancake flour together.
In a small deep fryer, cook 3 prawns at a time for two minutes.
In a small bowl, mix the Grand Marnier cognac and orange juice together.
In another bowl, add 1 cup of mayonnaise.
Pour a small portion of the liquid on the mayonnaise and whisk gently.
Pour just enough liquid on the mayonnaise to make a slightly thick sauce.
In a big serving plate, arrange the cooked prawns on top of the garnishings (lettuce, walnuts and mandarin oranges).
Slowly pour the Grand Marnier sauce over the prawns.
