Tiger prawns are flambé in whisky for a banging sophisticated sauce. Keep the whole shell to infuse the sauce with extra flavour and serve with plenty of crusty bread to mop up the sauce. Make it a full meal by serving with white rice.
Ingredients for 4 people:
- 1kg of tiger prawns, thawed
- 1 tbsp olive oil
- 70g unsalted butter
- 3 garlic cloves, sliced
- 1dl whisky
- 1dl white wine
- 1 tsp paprika or cayenne pepper depending on the desired heat
- Salt & freshly ground black pepper
- 1 lemon, for garnish (optional)
- 1/2 bunch of fresh parsley, chopped, for garnish (optional)
Method:
1. Butterfly the prawns by slicing them lengthwise along their back (from head to tail without cutting them completely in halves). Devein them if needed, then season them with a touch of salt and black pepper.
2. In a large frying pan, heat olive oil to medium-high and pan-fry the prawns on each side until golden. Reserve the prawns aside.
3. In the same pan, adding the garlic, butter, paprika or cayenne pepper and salt and black pepper to taste, then reduce the sauce
4. Turn up the heat, pop back the prawns and carefully pour the whisky in to flambé, tossing the prawns in the pan until the flames die.
5. Turn down the heat and add the white wine to extend the sauce, cooking for a 3-4 minutes until slightly reduced.
5. Serve immediately with lemon wedges and parsley as garnish if desired, and crusty bread to mop up the sauce. For a full main course, serve with white rice.
5. Enjoy!
