Pan-Fried Chilli & Garlic Prawns with Vodka Tomato sauce


Cooking Methods

  • Frying

Prep Time

30 minutes

Cooking Time

30 minutes


Vodka Tomato Sauce

    30 ml Food Lover’s Extra Virgin Olive Oil
    30 g butter
    2 large leeks or 4 small, thinly sliced
    4 cloves garlic, crushed
    250 ml vodka
    2 cans La Belinda Chopped Tomatoes
    250 ml chicken stock
    salt & pepper, to taste
    250ml fresh cream


    2 packs Food Lover’s Vannamei Prawns 31/40
    juice of 2 fresh limes (or bottled lime juice 60 ml)
    30 ml Olive Pride Olive Oil Blend
    100 g butter
    4 garlic cloves, sliced thinly
    2 red chillies, finely chopped
    salt & pepper, to taste


Vodka Tomato Sauce

    Heat oil and butter in a saucepan; add leeks and garlic and fry until soft but do not allow to brown.
    Add vodka and increase heat to reduce the liquid; this removes most of the alcohol content.
    Once vodka liquid has reduced to about half the original amount, turn down heat and add tomatoes as well as liquid stock; season. Cook till sauce is very thick, about 20 minutes.
    Finally, add cream and allow to heat through completely and thicken slightly, if necessary.
    This should render a slightly chunky pale orangey-pink sauce which is absolutely delicious.


    Defrost prawns completely.
    Pat dry and place in a glass bowl; drizzle with lime juice and leave to rest for 5-10 minutes for flavours to infuse.
    Heat a frying pan with olive oil blend and butter.
    When butter has melted, add the garlic and chilli and allow to fry for a couple of minutes until aromatic.
    Add the prawns and cook until prawns take on colour and become opaque.
    Serve immediately with the warm vodka tomato sauce and crusty bread to mop up every last bit!


PS. If you want to omit the alcohol, add some water instead of the vodka.

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