- Prep Time:N/A
- Cooking Time:N/A
- 1kg green king prawns
- 200ml vodka
- 400gm blanched, peeled and seeded ripe tomatoes
- 2 hot red chillies (Pick one with a sharp knife and leave whole, the other roughly chopped)
- 3 cloves garlic chopped
- 3 tablespoons olive oil
- 1 bunch spring onions
- 1/2 bunch coriander chopped
- Salt flakes
- Freshly ground black pepper
- Crusty bread with loads of butter
- Place the prawns in a stainless steel bowl and cover with the vodka and let steep for 30 minutes.
- Prepare the tomato sauce. Heat the two tablespoons of olive oil in a saucepan and add the one whole red chilli and one clove of garlic and fry until the garlic just starts to colour. Add the blanched, skinned and deseeded tomato and quickly fry. Season with a generous pinch of salt and mash to a pulp with the back of a fork.
- Heat the Barbeque griddle plate until hot, splash a bit of beer on it to check the temperature. The beer should evaporate quickly. Let it heat up for a further 5 minutes.
- Mix the remaining garlic, chilli, and half the sliced spring onion in to a large bowl with the drunken prawns ready for the Barbeque hot plate or wok.
- Place some oil on to the hot plate then add the prawns and vegetables, reserving the vodka. Then pour over tomato sauce. Place the stainless steel bowl over the prawns and allow them to steam, pour the remaining vodka around the bowl so that it seeps under the bowl and steams the prawns (be careful of the vodka igniting!!) for about two to three minutes. Then remove the bowl and toss through the remaining spring onions and coriander. Remove to a serving plate.
- Serve with crusty bread and butter.