Drunken prawns

“The soup can be frozen three weeks ahead without the vodka, which can be added just before serving”

MAKES 12 SHOTGLASSES INGREDIENTS FOR THE SOUP

2 garlic cloves, sliced 2 sundried tomatoes, chopped

2 tomatoes, roughly chopped ½ a large potato, peeled and diced small

2 tsps chopped chives 150ml vegetable stock, plus extra to thin soup if required

2 tsps basil leaves, chopped

½ lemon, zest only 4 tbsps vodka

FOR THE PRAWNS

12 prawns without shells 2 tbsps butter

2 tbsps chopped dill

Olive oil

Salt and freshly ground black pepper

1 lemon, sliced, to garnish Basil leaves, to garnish

METHOD

1 To make the tomato soup, heat some oil in a large saucepan over a medium heat. Add the garlic and sundried tomatoes and sauté for 1 minute. Stir in the tomatoes, diced potato and stock, and bring to a boil. Reduce the heat and simmer until the potato is cooked through. Add in the basil and remove from the heat.

2 Puree the soup, add the lemon zest and vodka and taste for seasoning, adding salt and pepper as required.

3 To assemble, heat the butter in a large frying pan, add the prawns, dill, salt and freshly ground black pepper and sauté for about 1½ minutes until pink (cooked), then remove from the heat.

4 The soup must be hot when you pour it into a jug and then into each shot glass. Using a pair of small tongs or tweezers attach a prawn to each glass and garnish with lemon slices and basil leaves.