Consuming Passions - Worldwide Events Managers

Flaming stir-fried chilli prawns

Serves: 10 as finger food, 4 as entree

Notes

In the spirit of Tasting Australia’s theme of earth, air, fire and water comes this fiery sensation. Australian prawns are stir-fried with onion, chilli, garlic and ginger then flamed with brandy. Perfect as party food or stand-alone dish

Ingredients

• 20 large green Australian prawns, shelled and deveined
• 1 Tbsp peanut or other oil
• 1 tsp sesame oil
• 1 Tbsp finely chopped red (Spanish) onion
• 1 tsp finely chopped chillies or 1 tsp chilli paste
• 1 tsp garlic, finely chopped
• 1 tsp ginger, finely chopped
• 2 Tbsp Australian brandy for flaming (and matches)
• Salt and pepper
• 2 or 3 Tbsp spring onions, finely chopped
• 1 Tbsp coriander, finely chopped
• 2 Tbsp crushed deep-fried shallots (ex oriental stores) for additional garnish (optional)

Method

Heat the oils in a large frying pan or wok, and over medium heat, cook red onion, garlic, ginger and chilli for a few seconds. Turn heat to high, add the prawns and toss them in the oil. Cook a minute or so. Add half the spring onions, and cook until prawns turn pink and curl. Season with salt and pepper. Warm brandy. Light match, pour brandy over prawns and flame the prawns. When flames have died down, remove from heat, toss in chopped coriander and remaining spring onion. When serving as appetiser, toss prawns in some crushed shallots (optional).