Bloody Mary pepper prawns
By Cassie Best
Take the ingredients of the classic cocktail – Tabasco, pepper, tomato and vodka – and use to flavour sizzling shellfish
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Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 357
-
fat 18g
-
saturates 3g
-
carbs 13g
-
sugars 8g
-
fibre 1g
-
protein 23g
-
salt 1.6g
Ingredients
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 1 fat garlic clove, thinly sliced
- ½ tsp celery seeds
- 14-16 large raw king prawn, heads removed but tail left on, deveined
- 2 tsp cornflour
- ¼ tsp cayenne pepper
- ¼ tsp black pepper
- 50ml vodka
- 100ml passata
- 3 tbsp tomato ketchup
- few shakes of Tabasco sauce, depending on how hot you like it
- celery sticks and good crusty bread, to serve
Method
Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 mins until softened. Add the garlic and celery seeds, and sizzle for 1 min more, then turn the heat up to high. Toss the prawns with the cornflour, cayenne and black pepper. Add to the pan and stir-fry for 1 min until turning pink, then add the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.
Add the passata, ketchup, Tabasco and a good pinch of salt. Give everything a stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves and place in the centre of the table with celery sticks and chunks of bread for mopping up the sauce.
