Aimee Horton

I love Gin.  I love Prawns.  I love stupidly naughty food. Therefore when I came up with this recipe for G&T Prawns a few weeks ago to say I am in love with it is a total understatement.   Plus it’s DEAD easy.

First you marinade some Raw Prawns in one double shot of gin, along with a squeeze of lime juice, and a dash of sweet chilli sauce.

I tend to do this for a couple of hours, usually when the kids are having dinner at 5pmish and aim to cook at about 7.30/8pmish.

When it’s time to get ready to cook mix 150g self raising flour with a pinch of salt and a pinch of sugar, then add 2 double shots of gin, and 3 floz of tonic.  Mix until a thick batter, then add the prawns.

Heat some vegetable oil in a deep pan until super hot (to check drop a bit of batter in and see if it fizzes), then lift the coated prawns in one by one.  The best way to do this is to hold their tail while they’re in the oil for a couple of seconds, apparently this stops them sticking to the bottom of the pan.  Then leave them to cook until they’re crispy.

Lift out and let them lie on baking paper.

I served them with tomato rice (cheeky naughty microwave stuff), mixed with sugar snap peas, and some sweet chilli dipping sauce.