Go Back
+ servings

Tiger Prawns in Soy, Sake, Honey and Vodka

Richard Bewley
Based on the ingredients, I am struggling to determine if this is more Thai or Japanese inspired - either way, it is really quick to prepare, takes less than 5 minutes to cook, and tastes great. If making larger quantities, make more of the marinade.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Starter
Cuisine Oriental
Servings 1 -2

Ingredients
  

  • 4-6 large tiger prawns per person, defrosted
  • 2 x tbsb dark soy sauce
  • 1 x tbsp saké
  • 1 x tsp liquid honey
  • 2 x tsp Sriracha Hot Chilli Sauce
  • 1/2 tbsp olive oil
  • Salad leaves
  • Trimmed and julienned carrots bell peppers, and spring onions to garnish.
  • 1 x shot vodka optional

Instructions
 

  • First, combine the dark soy sauce, saké, honey, an chilli sauce together in a bowl and mix thoroughly.
  • Then, add the prawns and coat thoroughly with the marinade. Cover with cling film, and refrigerate for 30-60 mins to 2 hours. Turn prawns over half way to ensure that they are evenly coated.
  • Next, bring a large frying pan to a medium to high heat, and add the oil, and twirl the pan around so that the base is evenly covered. Next, add the marinate from the prawns (be careful, it may spit back at you when it makes contact with the oil), and, as soon as it bubbles, add the prawns.
  • After a minute or so, turn prawns over. The underside should now be pink and cooked through. Cook the other side of the prawns for a further 60-90 seconds, then turn off the heat.
  • Optionally, add a good shot of vodka and ignite (I use a chef's torch for this), and stand well back. The flames will die down after a minute or two.
  • Finally, plate up. Arrange the prawns with the salad leaves and julienned vegetables, then add the prawns alongside. Drizzle the contents of the pan over the prawns and salad ingredients.

Notes

Whist this will take longer from scratch, the bulk of the time this dish takes is marinading.
As this is a tad messy to eat, you may well want to have a finger bowl at hand.
Tried this recipe?Let us know how it was!