Bloody mary pepper prawns

Q Serves 2 Q Prep 10 mins Q Cook 10 mins

3 tbsp olive oil

1 shallot, finely chopped

1 fat garlic clove, thinly sliced

½ tsp celery seeds

14-16 large raw king prawns, heads

removed but tail left on, deveined 2 tsp cornflour

¼ tsp each cayenne pepper and

black pepper

50ml vodka

100ml passata

3 tbsp tomato ketchup few shakes of hot sauce, depending

on how hot you like it celery leaves and sticks, and crusty

bread, to serve

1 Heat the oil in a large frying pan or wok, and fry the shallot for 1-2 mins until softened. Add the garlic and celery seeds and sizzle for 1 min more, then turn the heat to high. Toss the prawns with the cornflour, cayenne and black pepper, add to the pan and stir-fry for 1 min until the prawns start to turn pink. Carefully tip in the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.

2 Add the passata, ketchup, hot sauce and a pinch of salt. Stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves and serve with celery sticks and chunks of bread for mopping up the sauce.

PER SERVING 357 kcals, fat 18g, saturates 3g,

carbs 13g, sugars 8g, protein 23g, fibre 1g, salt 1.6g