Kay’s Covid Cookery Class No 19. Stir fried prawns with tequila and chilli.

After Tuesday’s blog on microbiome diversity, age and diet, it seems appropriate to feature something colourful, varied and with a Mexican vibe. And super simple.


Ingredients for 2.

8 jumbo prawns – heads, eggs and black threads removed.

1 red pepper – seeds removed and sliced

medium onion – sliced thinly

2 cloves garlic – chopped very finely

1 small red chilli – chopped finely

1 tbsp olive oil

a little toasted sesame oil

1 shot tequila

1 tbsp soy sauce

What to do:

Heat the mixed olive and sesame oil in a frying pan until hot but not smoking

Add the onions and fry for 3 or 4 minutes,

Add the garlic, place a lid on the pan, turn down the heat and cook for another few minutes, stirring from time to time, until the onions and garlic are soft

Turn up the heat again, add the sliced pepper and cook for another couple of minutes

Then add the jumbo prawns fry hot for a few minutes, add the tequila shot, then turn down the heat, cover and cook stirring occasionally until the prawn shells have turned completely pink and slightly crispy.

Serve with rice and add a little soy or chilli sauce to taste.

You can peel the prawns to eat them if you want, but the shells are edible and tasty, and apparently good for lowering cholesterol.



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