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.
But this is a new one for us – prawns 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
For the lemon mayo:
2 egg yolks
1 tbspn Dijon mustard
300ml veg oil
Salt and pepper
1/2 lemon (juice only)
Sliced red chilli
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!)
Don’t forget to follow us on our facebook community page to join in the gin discussion.
- Gin fit for a Queen (and a Prince!)You may or not be a fan of The Crown, the latest must see hit mini-series from Netflix. We already know that the Queen is a big gin fan. According to inside reports, Her Maj is partial to a little sharpener of gin and dubonnet before lunch. Her eldest son, Prince Charles on the other … Continued
- GINRAW: an avant-garde gin packed with Barcelona styleBarcelona is a city known for its avant-garde style, creativity and sophistication. Over the years it has nurtured artistic geniuses such as Pablo Picasso and Joan Miro. But visionary engineer Ildefons Cerdà really put it on the map at the end of the 19th century as he designed the beautiful Eixample area in all its … Continued
- Gin-baked salmon: full of buttery, juniper goodnessGin seems to be everywhere these days and increasingly, it’s popping up in delicious, easy to prepare recipes. Whether you’re looking for a booze-soaked cake to cheer you up on a dark autumn afternoon or a hearty stew to keep the cold winter weather at bay, somewhere there’s a gin recipe for you. And when … Continued
- The Monkey Gland: 1920s Viagra in a classic cocktailWe seem to have developed a bit of a monkey theme this week. So in that spirit, here’s the bizarre story behind one of the world’s most famous gin cocktails – the Monkey Gland. This classic cocktail was first mixed up at Harry’s New York Bar in Paris. Let’s take a step back in time … Continued