500 grams shelled green prawns
½ cup freshly squeezed orange juice
¼ cup mirin
2 tblsp shredded ginger
Grated rind 3 limes
Grated rind 1 orange
¼ cup verjuice or white wine vinegar
¼ cup rewarewa honey
2 red chillies, deseeded and diced
1½ tsp cornflour
4 shanghai bok choy, quartered
½ cup toasted cashew nuts
1. Marinate the prawns in the orange juice, mirin, ginger, lime and orange rind for 1 hour. Drain and reserve the marinade.
2. Heat 2-3 tblsp olive oil in a frying pan and cook the prawns over a high heat. This may be best done in two batches. Set aside.
3. Add the marinade to the frying pan with the verjuice, honey and chillies and bring to a gentle simmer. Dissolve the cornflour in a dash of water, stir into the sauce and cook until the sauce has thickened a little. For sharpness, squeeze in a little lime juice if wished.
4. Add the bok choy and poach in the sauce until the leaves have wilted. Return the prawns to the sauce and serve over the cashew nut rice cakes garnished with the toasted cashews.