A cocktail that'll really blow your mind!
Ingredients
- 2 tbs Worcestershire sauce
- 1 tsp cracked black pepper
- 1 tbs celery salt
- 1 tbs lemon rind, finely grated
- 3 3/4 cups chicken stock
- 2 kg green king prawns deveined large peeled tails intact
- 20 g butter
- 3 garlic cloves crushed
- 2 tsp smoked paprika
- 1/2 cup vodka
- 3/4 cup passata
- 1 cup tomato juice
- 1 tbs Tabasco
- 1 bunch celery sticks small
- 1 pinch celery salt *to serve *extra
- 1 handful celery leaves finely chopped *to serve
- 1 lemon cut into wedges *to serve
Dipping sauce
- 2/3 cup sour cream
- 1 tbs tomato sauce
- 1 tsp Tabasco
- 1 tbs lemon juice
Method
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Step 1Combine Worcestershire sauce, pepper, 2 teaspoons celery salt, lemon rind and 2 cups stock in a large glass or ceramic bowl. Add prawns. Stir to coat. Refrigerate for 1 hour. Drain. Discard marinade.
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Step 2Meanwhile, heat butter in a deep, large frying pan over medium heat. Add garlic and paprika. Cook, stirring, for 30 seconds or until fragrant. Add vodka, passata, tomato juice, Tabasco, remaining celery salt and remaining stock. Bring to a simmer. Cook, stirring occasionally, for 20 to 25 minutes or until sauce thickens.
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Step 3Add prawns to sauce. Cook for 5 minutes or until prawns are cooked through.
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Step 4Dipping sauce: Combine ingredients in a bowl. Season with salt and pepper.
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Step 5Serve prawns with extra celery salt, dipping sauce, celery sticks and lemon wedges.
Recipe Notes
This recipe was created by Amira Georgy for Best Recipes.
If you like the sound of this recipe, you might also like these Margarita Chicken Wings with Lime Salt.
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