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RECIPE FROM THE KITCHEN OF THE BARKING FROG

GRAND MARNIER PRAWNS

20 - prawns
1 ½c. corn starch

Sauce:
1 c. Grand Marnier
4 c. orange juice
3 Tbl. dried orange zest (pulse in a coffee grinder)
2 c. mayonnaise

For the sauce, add the Grand Marnier and orange juice together in a sauce pan, reduce to a syrupy consistency and cool immediately.Combine the reduction and pulsed orange zest powder with the mayonnaise and refrigerate.

To cook the prawns, heat canola oil or frying oil to 350 degrees.Dust the prawns in the cornstarch, shaking off any excess starch.Fry the prawns until crispy (about 2 minutes) and drain on paper towels.In a large bowl, toss the hot prawns in the Grand Marnier mayonnaise to coat

Bobby Moore, Executive Chef, Barking Frog

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