Flambéd Tiger Prawn in Garlic Lemon Butter

Brad and I were chatting about what we like to do for our wives on Valentines Day and for us it’s all about staying in. We actually love the fact that Valentine’s Day gives us an excuse to go to town on a three-course meal at home, which is something we don’t tend to do for ourselves unless we’re having friends over. There’s something really nice about actually planning a special menu for two. 

Valentine’s Day is upon us and this week we recommend preparing a dish that looks difficult but isn’t, and which in addition, is perfect for a romantic dinner for 2.

Ingredients:  

  • 6 – 8 Tiger prawns 
  • 150g salted butter 
  • 1 tablespoon crushed garlic 
  • 25ml lemon juice 
  • 25ml Batts Hill Surrey dry gin 

Method:  

Make the butter:  

  • In a small pan gently fry the garlic for a 10 –15 seconds 
  • Add the butter, when the butter is bubbling add the lemon juice and a crack of black pepper and some salt.  
  • Transfer the butter to a serving ramekin and keep aside 

Cook the prawns: 

  • Heat a pan with good glug of olive oil 
  • When the oil is hot add the prawns and fry for a few minutes 
  • Pour in the Batts Hill gin and flambé  the crustaceans 
  • Cook until pink in colour about 1-2 minutes more 
  • Serve with the garlic lemon butter 
Enjoy with a deliciously smooth Batts Hill Surrey Dry Gin & tonic.

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