Gingerbread cupcakes with honeycomb topping
Recipe Kevin Gouws
100g mangetout 100g sugar snap peas 12 tiger prawns 20g onion, finely chopped 1 small chilli, seeds removed
and finely chopped olive oil, for frying juice of 1 large orange 1t sugar 70g butter, diced salt and pepper fresh basil or coriander,
In a saucepan of boiling, salted water, cook the mangetout and sugar snap peas until tender (about two to three minutes). Refresh in iced water and drain on paper towel. Peel the prawns, leaving the tip of the tail intact. Cut down the back of each one and de-vein.
In a saucepan over medium heat, gently fry the onion and chilli in a little olive oil until soft. Add the orange juice and sugar and reduce by three quarters. Add the butter a little at a time, whisking continuously until the sauce thickens and becomes smooth.
In a frying pan, heat a little olive oil and sauté the prawns over a high heat for about two minutes a side. Season with salt and pepper. Arrange the mangetout and sugar snap peas on a plate (you can serve these hot or cold) and place the prawns on top. Drizzle the orange sauce over the prawns and garnish with fresh basil or coriander leaves.