Whisky prawns

Whisky prawns

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 tablespoon olive oil
60g butter
2 tablespoons shallots, finely chopped
1 garlic clove, crushed
500g raw prawns, shelled and de-veined
2 ripe tomatoes, peeled, seeded and diced
freshly ground black pepper
tiny pinch cayenne
125ml whisky
125ml dry white wine
rice, steamed, to serve
80ml cream
1 tablespoon cornflour, mixed with 1 tablespoon milk
1 egg yolk
salt

Method

  1. Heat oil in a frying pan, add butter and, when melted, add shallot and garlic. Cook gently for 3 minutes.
  2. Add prawns, tomatoes, salt, pepper and cayenne and cook gently, turning over with an egg slice, for 3 minutes or until prawns change colour. Pour over half the whisky, set alight and shake pan until flames die down. Add wine and simmer for 3 minutes.
  3. Remove prawns to a bed of hot steamed rice and keep warm. Add remaining whisky and cream to pan and heat until boiling, then add cornflour mixture, stirring until mixture boils again. Stir a little sauce into egg yolk, return to pan and stir for 1 minute without boiling. Adjust seasoning, pour over prawns and serve immediately.
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