Some things are made for each other. Let’s face it, where would gin be without tonic?
Where would fish be without chips? Where would salt be without pepper?
But what if we could have the best of all worlds and use our favourite drink to make one of our favourite dishes. As the current gin boom continues unabated, our drink of choice is appearing in more and more popular recipes – some expected and some not.
Over the years, we’ve tried gin ice cream and gin cheesecake. We’ve nibbled on gin After Eight mints and eaten lashings of gin curry. We’ve had lemon tart with gin, gin pasta and even gin milkshakes.
But this is a new one for us – prawn scampi in gin and tonic batter.
Once again, our dear friend gin plays a starring role in the delightfully light and crispy batter that make these prawns so crisp and crunchy. Plus, we share our recipe for a delicate lemon mayonnaise which perfectly complements the crispy gin and tonic batter and juicy prawns, This is one you might want to try at home. It’s easy to make and absolutely delicious.
This recipe will serve two people comfortably. We’ll leave the chips to you.
Prawn scampi in gin and tonic batter (with lemon mayonnaise)
- 300g of raw prawns, shelled and de-veined
- 200g plain flour
- 75 ml gin
- 100 ml tonic
- 1 pinch of salt
- Vegetable oil
For the lemon mayo:
- 2 egg yolks
- 1 tbspn Dijon mustard
- 300ml veg oil
- Salt and pepper
- 1/2 lemon (juice only)
- Coriander leaves
- Sliced red chilli
- Lime wedges
- Pre-heat the fryer to 190c.
- Whisk together the flour, gin, tonic and slat. Dip each prawn in the batter and fry for 1 minute.
- Drain onto kitchen paper and season with salt.
- Whisk together the egg yolks and mustard, slowly add the oil and then add the lemon juice.
- Place the prawns on a serving plate and drizzle over the lemon mayo.
- Sprinkle over the coriander and chilli then dot with lime wedges.
Written by Steve (with a little help from Ruddles, the gin dog!)
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