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Prawns: Firehouse Prawns

Source of Recipe


Chad Krause, Coastal Kitchen






List of Ingredients



• 3/4 tsp kosher salt
  
• 1-3/4 tsp paprika
  
• 6 tsp garlic
  
• 1 tsp ground mustard
  
• 3/4 tsp cayenne pepper
  
• 6 tsp rosemary
  
• 1-1/2 tsp Worcestershire sauce
  
• 1 Tbsp brown sugar
  
• 1 Tbsp plus 1 tsp Tabasco sauce
  
• 1/3 cup peanut oil
  
• 1/4 cup canola oil
  
• 1/4 cup olive oil
  
• 2 lbs. prawns
  
• 2 tsp red chili flakes
  
• 1 cup beer
  
• Salt and pepper to taste
  
• 4 Tbsp butter
  
• Lemon wedges
  
• Hot cooked rice
  






Instructions



1. Mix Kosher salt, paprika, 2 teaspoons garlic, ground mustard, cayenne pepper, 2 teaspoons rosemary, Worcestershire sauce, brown sugar, Tabasco sauce, peanut oil, canola oil and olive oil. Add prawns and marinate in the refrigerator for 24 hours.
   
   
2. Roast 4 teaspoons garlic, 4 teaspoons rosemary and 2 teaspoons red chili flakes in a skillet over high heat for 45 seconds. Add the marinated prawns and cook until the shells begin to turn pink. Add beer and cook until the beer has reduced to almost nothing.
   
   
3. Season with salt and pepper, then add the butter and cook until it melts.
   
   Serve over rice with a lemon wedge.
   
   Serves 4