I have never acquired a taste for whiskey – it is just not my drink of choice. The last time it ever passed my lips, was as part of a nauseating, alcoholic swamp-water consumed during a crazy teenage dare! Well, come to think of it, that may be why I don’t even like the smell of whiskey now. However, I have recently discovered that it can play a delicious role in cooking and baking. A few months ago, I made a divine coffee cake, generously spiked with bourbon whiskey. It was a huge hit, and I began to imagine that whiskey may find a place in my pantry. Then I came across today’s recipe for drunken prawns. Here the whiskey imparts a mellow, caramel-like richness, that complements the spiciness of the sauce. One bite of this dish and I knew I had found a novel ingredient to add to my culinary repertoire, and I am on the hunt for more intriguing ways to use it.
This recipe comes from one of my all-time favourite Canadian cookbook series: “Whitewater Cooks with Passion” by Shelley Adams, and I am excited to be bringing a big pot of my boozy prawns over to Angie’s Fiesta Friday tomorrow! Please come join our virtual foodie blog party! We always welcome new friends and visitors. And, thanks to our talented co-hosts for this week: Hilda, at Along the Grapevine and Mila of Milk and Bun. Be sure to check out their sites!
4-6 cups cooked basmati or jasmine rice
½ medium onion, diced finely
2 tablespoons garlic, chopped
4 tablespoons galangal or ginger, peeled and grated
1 tablespoon olive oil
¼ cup Jack Daniel’s bourbon
1 cup teriyaki sauce
½ cup sweet chili sauce
1 teaspoon chili paste (sambal olek)
¼ cup oyster sauce
¼ cup ketchup
10 lime leaves, fresh if possible
1 stalk lemongrass, cut into 3 inch pieces and bruised
½ cup Thai basil, julienned
Prawns and Veggies
2 tablespoons olive oil
1 pound prawns, raw and peeled with tails on
¼ red pepper, julienned
¼ orange pepper, julienned
¼ yellow pepper, julienned
4 green onions sliced into 1- inch lengths
Sauté onion, garlic and galangal in oil until softened, about 4 minutes.
Add Jack Daniel’s and stir for about 2 minutes to deglaze the pan.
Add teriyaki sauce, sweet chili sauce, sambal olek, oyster sauce, ketchup , lime leaves and lemongrass.
Simmer on low heat for 15 minutes, stirring occasionally.
Remove lime leaves and lemongrass.
Heat a wok or large frying pan and add 2 tablespoons oil. Sauté the prawns until they just begin to turn pink.
Add peppers, green onions and sauté for a few seconds.
Add the drunken sauce and simmer until the prawns are cooked through, about 3 more minutes.
Serve over basmati or jasmine rice.