Seafood lovers can't get enough of these fiery Prawns Flambeed with Whisky
There's nothing quite like having a delicious batch of fresh prawns flambeed in style. This recipe is perfect for those looking to impress guests or simply indulge in a luxurious seafood feast. Combining the bold flavours from the flambéing process and the subtle sweetness of the peppers creates a harmonious balance that will leave your taste buds craving for more. With a touch of elegance and a hint of excitement, this dish is guaranteed to have your guests coming back for more!
We love how beautiful the prawns turned out when we decided to flambé the prawns in a De Buyer Mineral B carbon steel frypan. Carbon steel is known for its excellent heat conductivity, which ensures an even distribution of heat throughout the pan. This allows the prawns to cook evenly and develop a beautiful sear. As the prawns cook, the intense heat caramelises their natural sugars, creating a golden-brown exterior and smoky flavour while the whisky adds depth and complexity to the dish. Make it a complete meal by serving it alongside grilled Espelette peppers and rice.
Prawns Flambeed with Whisky Recipe
Total Time: 65 minutes | Serving Size: 4 people | Difficulty: easy
Ingredients
- 2 red or orange peppers
- 1/2 onion
- Olive oil
- 7 cl crème fraîche
- 20 raw prawns
- 2 cloves of garlic
- A few coriander leaves
- 5 cl of whisky
- Salt & pepper
- 1/2 tsp paprika
- 1/2 tsp Espelette pepper
- 200 g rice
Method
- Place peppers in a roasting pan in the oven and roast until they start to change colour.
- Set them aside in a tied plastic bag for 30 minutes.
- After 30 minutes, peel the peppers and cut them into strips.
- Chop the onion, likewise into strips, and add to a nonstick frypan with 2 tablespoons of olive oil.
- Add the peppers, salt and pepper, then cook over a medium heat for 20 minutes.
- Cook the rice in a saucepan according to the instructions on the packet.
- Then heat a steel frying pan with 2 tablespoons of olive oil and add the prawns, the grated garlic, the paprika and the Espelette pepper.
- Season with salt and pepper.
- Heat the whisky in a small saucepan, light the whisky with a match and immediately pour over your prawns.
- Sprinkle over the coriander leaves and serve with the peppers and rice.
