Recipe by Theo Kalogeracos & Vince Gareffa
The first time I tried drunken prawns was in Singapore, it was great to watch as they did all the cooking at the table, you will be amazed how easy and how beautiful they taste.
Serves 2 to 3 people
After you have caught your swan river prawns, put then into the Chinese wine with the spring onions and ginger and goji berries, when you put the live prawns in they will plash about and some will escape so cover with tea towel or lid.
In about 10 minutes they will be drunk and ready to go into the fish stock.
Bring the fish stock to a boil, scoop prawns out of Chinese wine and drop straight into boiling fish stock, in about 2 to 3 minutes the prawns will change colour and go orange that is the sign that they are ready.
Scoop out and place prawns in clean bowl, sprinkle 1 tablespoon of salt & pepper mix over prawns, drop in the finely chopped spring onion, give the prawns a good mix, that’s it is that easy go ahead and start eating, if they are small prawns break of the head, suck the juice out of the head, I know it sounds bad but it tastes amazing then eat the small prawn shell and all, if the prawn is a good size take off shell