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Spicy Prawns with Finadene Sauce | Recipeish | Gustus Vitae

Yield: Serves 4.
Time Estimate: 40 Minutes.
Storage Notes: Shrimp & quinoa may be kept refrigerated for up to 2 days, finadene sauce may be kept for up to a week.
Difficulty: Easy.


Finadene sauce is one of our favorite condiments: super easy to make and customize to your preferences, keeps well, and nearly infinitely versatile as a marinade, dipping sauce, or dressing. Try out this easy and delicious weeknight meal - we recommend doubling the sauce quantity to have some extra on hand in the fridge.


For the Shrimp & Quinoa

For the Finadene sauce




  • 1/2 Cup soy sauce
  • 1/4th Cup rice wine vinegar
  • 1 Medium bunch cilantro
  • 2 Tsp lemon juice
  • 4 Green onions
  • 2 Tsp fish sauce
  • 2 Tsp sesame seed oil
  • 1 1/2 Tbs Taste of Thailand seasoning
  • 2 Small red chili peppers
  • 3 Cloves garlic


      • Remove seeds and stems from chilis, and finely mince, combining with minced garlic, cilantro, and green onions.
      • Whisk in soy sauce, vinegar, sesame oil, lemon juice, and fish sauce, and shake over Taste of Thailand seasoning.
      • Pour off into a mason jar or similar, and refrigerate.
      • Rinse, clean, and devein shrimp.
      • Prep quinoa per directions, adding Extra Fancy Veggie seasoning as you do so.
      • Pat shrimp dry, and toss in a large bowl with Spicy Thai seasoning and 1 Tsp of oil, evenly coating the shrimp.
      • Bring a wok up to high heat with 2 Tsp of oil, then add in prawns. Continue cooking on high heat, tossing regularly for 2-3 minutes. 
      • Sprinkle over Everything Brooklyn Bagel seasoning, toss one more time, and remove from heat.
      • To plate, arrange quinoa and seared prawns, then spoon over a generous amount of finadene sauce over everything, and devour.