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Bloody Mary Prawns

Bloody Mary Prawns

3 tbsp olive oil
1 shallot , finely chopped
1 large garlic clove, thinly sliced
14-16 large raw king prawn from Sustainable Seafood Ireland, heads removed but tail left on, deveined
2 tsp cornflour
50ml vodka
150ml Picklehouse Spiced Tomato Mix
2 tbsp tomato ketchup
Add Tabasco to taste
Caelery sticks and good crusty bread, to serve

On The Side: - Picklehouse Bloody Mary
35ml Absolut Vodka
100ml Pickle House Tomato Mix
A squeeze of lemon juice and dash of Tabasco
Add to ice and stir

Garnish with one or two of your cooked prawns, a slice of lemon and a slice of cucumber!

Step 1
Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 mins until softened. Add the garlic and fry for 1 more minute, then turn the heat up to high. Add the prawns with the cornflour. Add to the pan and stir-fry for 1 minute, then add 50ml of Vodka (stand back as it may catch fire a little bit).

Step 2
Add The Picklehouse Spiced Tomato Mix, ketchup, a dash or three of Tabasco and a good pinch of salt. Give everything a stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves or coriander and place in the centre of the table with celery sticks and chunks of our crispy bread to soak up all the juicy tomato goodness!

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