Flambéd Tiger Prawn in Garlic Lemon Butter

The thing I most like to do with my gorgeous wife on Valentines Day is for us to stay in and me to cook her something extraordinary. I actually love the fact that Valentine’s Day gives me 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