I love booze.
I love garlic.
I love sucking heads. Andrew Zimmern knows.
Drunken Garlic Prawns in 10 minutes
- 2 lbs live BC spot prawns
- 300 mL Sake (Japanese Rice Wine)
- 1 head of garlic cloves, whole
- Flavourless Oil
- 1/2 cup light soy sauce
- juice and zest of 1/2 lime
- 1/2 Thai chili, minced
- 1 tsp brown sugar
- 1 tsp sesame oil
- several mint leaves, minced
Smash the garlic cloves on the chopping board with the side of your knife.
Add some oil to a deep pan over medium heat. Toss the garlic cloves in the oil until slightly golden.
Turn the heat onto high. Add the prawns and the sake. Quickly cover with the lid.
Ladle the prawns, garlic cloves, and sake broth into deep bowls.
Peel, dip, eat, slurp, and repeat.
Serve with a crusty baguette to soak up all the briny essence.