A dish that looks difficult but genuinely isn't, tiger prawns flambeed in gin, served with a garlic lemon butter. Perfect for a dinner party starter, or a special dinner for two.
Ingredients
- 6-8 tiger prawns
- 150g salted butter
- 1 tbsp crushed garlic
- 25ml lemon juice
- 25ml Batts Hill Surrey Dry Gin
Method
Make the butter:
- In a small pan, gently fry the garlic for 10-15 seconds.
- Add the butter. When it's bubbling, add the lemon juice, a crack of black pepper and some salt.
- Transfer the butter to a serving ramekin and set aside.
Cook the prawns:
- Heat a pan with a good glug of olive oil.
- When the oil is hot, add the prawns and fry for a few minutes.
- Pour in the gin and flambe the prawns.
- Cook until pink, about 1-2 minutes more.
- Serve with the garlic lemon butter.
Pairs beautifully with a smooth Batts Hill Surrey Dry Gin and tonic on the side.
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