Honey vodka prawns

Honey vodka prawns

Krewetki z wódką miodową

By
From
Borsch, Vodka and Tears
Serves
4
Photographer
Bonnie Savage

This recipe is decidedly non-traditional. In fact it owes more to Thailand than to Poland. It shows how wonderfully vodka can fulfil a variety of culinary applications; you can really taste the honey vodka. The lemon juice cuts through the overall sweetness and the rich flavour of the prawns.

Ingredients

Quantity Ingredient
1/2 bunch fresh coriander, leaves picked
2cm piece of fresh ginger, peeled and grated
1/2 birdseye or serrano chilli, seeds left in, thinly sliced
1/2 teaspoon finely chopped garlic
330ml sweet chilli sauce
60ml krupnik or medos honey vodka
500g raw prawns, peeled and deveined, heads removed and tails left intact

Method

  1. Put all of the ingredients, except the prawns, into a food processor and process until a fairly smooth sauce is formed. Transfer to a bowl.
  2. Toss the prawns in the sauce and leave to marinate for at least 30 minutes. The prawns can be stored for up to 1 day in the refrigerator at this stage.
  3. When you are ready to start cooking, pour the prawns and the sauce into a frying pan and cook over medium–high heat, for about 5 minutes, stirring frequently once the sauce starts to bubble, until the prawns are just cooked through. Serve with steamed rice.
Tags:
Polish
Poland
European
restaurant
bar
Borsch
Vodka and Tears
Vodka
Tears
Melbourne
Benny
Roff
booze
prahran
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