Tini Bigs Prawns

Grand Marnier Aioli, Orange Vinaigrette & Greens

Chef Tom Black

Prawns – (16/20) – number per pound, peeled and deviened
Corn Starch – to coat

Grand Marnier Aioli
2 Cups Grand Marnier – place into a sauté pan and place onto a burner that is off. Turn on burner and gently tilt pan until liquid catches fire, allow to simmer until there is no more flame and all alcohol has evaporated. If you have a electric stove then turn on an d allow to get hot and carefully light with a match. Remove and allow to cool.

2 Cups Orange Juice – reduce by ¾ then cool

2 Cups Aioli Base

Combine all and refrigerate

Quickly Toss prawns in corn starch and deep fry till just crispy. Remove and toss in a little bit of aioli mix. Toss Greens with vinaigrette and serve.

Orange Vinaigrette
1 qt Orange Juice – reduced to syrup
1 Tbsp. Red Onion – minced
Canola Oil to emulsify
Salt & pepper to taste