Grand Marnier Prawns

 15-20 Prawns

1.5 Cups Corn Starch

Vegetable or Canola Oil for frying

Sauce:

1 Cup Grand Marnier

4 Cups Orange Juice

3 Tablespoons Orange Zest (pulse to a fine powder in a blender or coffee grinder).

2 Cups Mayonnaise

Add the Grand Marnier and OJ together in a sauce pan, reduce to a syrup consistency, cool immediately.

Combine the reduction and the orange zest powder and mayo and refrigerate. Can also be made ahead of time.

Cook the prawns:

Heat canola or veg oil to at least 350 degrees.

Dry and dust the prawns in the cornstarch, shake off any excess.

Fry the prawns until crispy, about 2 minutes, and drain the oil on paper towels.

Toss the hot prawns in the Grand Marnier sauce, drizzle on top, or use as a dipping sauce.

*Can be served with mandarin oranges, a light spring mix salad blend and the Grand Marnier sauce can be drizzled as a dressing!