Prawns in Beer Recipe
Recipe Neil Roake Styling Kelly Crystal and Clinton Potgieter Photograph Tony Christie Ingredients: for the vinha d’alhos marinade 750ml wine 250ml white wine vinegar 6 cloves 6 bay leaves 6 garlic cloves, crushed 1 onion, chopped 1t cumin seeds, crushed 10 black peppercorns, crushed 1kg prawns, defrosted for the prawns 50g butter 60ml olive oil 2 garlic cloves, finely chopped for the beer sauce 340ml lager 1T parsley, chopped very finely lemon wedges, for serving Directions: Place all the vinha d’alhos ingredients in a bowl and marinate the prawns for one hour. Drain and set the marinade aside. Heat the butter and olive oil in a large pan and fry the garlic for two minutes. Add the drained prawns and cook until they turn red (about two minutes). Remove from the heat. Place the reserved marinade mixture in a saucepan. To make the beer sauce, pour the lager over the marinade mixture, add the parsley and cook for another three minutes. Serve the prawns with the beer sauce and lemon wedges. Serves 6–8 This recipe was originally published in the 2012 House and Leisure Food issue.