Prawns 'n' Pepsi

---

the sauce...reduced

The sauce

Prawns 'n' Pepsi

The idea for this recipe came from the delightful cookbook `Two cooks and a suitcase` by Doug Bell & Rhoda Robertson, who also run the Scottish Mexican deli chain: Lupe Pintos Deli and the companion website: http://www.lupepintos.com/. Both are a must for all things Mexican and much more. The book is available from their website.

I have written to them for permission to include a recipe or two from the book but sadly have not had any response yet.

In order to keep on the right side of copyright lawyers I have altered the recipe slightly from the book version.

This dish is very similar in taste to the Indian dish, Garlic chilli prawns, I trust you will enjoy it.

Ingredients

..for the prawns..

• 500 g (1 lb) of fresh peeled prawns
• 25 g (1 oz) butter for frying
• 4 cloves of Garlic
• Sea salt and freshly ground black pepper

..for the sauce..

• Olive oil
• 2 medium onions, peeled and chopped
• 2 cloves of Garlic
• 1 large (400g) can of peeled plum tomatoes, blitzed in a food processor.
• 2 tablespoons tomato puree
• 1 teaspoon lime zest
• 1 can or small bottle of Pepsi Original. Not lo-cal, diet or odd-flavoured versions)
• 2 chipotle chillies, finely chopped
• 2 chile de Arbole, finely chopped
• Sea salt and freshly ground black pepper

..to garnish..

• Wedges of fresh lime
• A handful of chopped parsley, finely chopped

Method

1. The sauce
2. Fry the onions and garlic for 4 minutes in a little olive oil until they are translucent
3. Add the pressed tomatoes, tomato puree, chopped chillies, lime zest, Pepsi, salt and pepper then simmer vigorously for 25 minutes or until reduced to a thick sauce.
4. The prawns
5. Fry the garlic in the butter until it takes a little colour
6. Add the prawns and fry them until they turn pink
7. Season to taste with salt and pepper
8. Mix the sauce into the prawns, combine well and serve

Serving suggestions

Serve hot with plain boiled rice and peas and peppers

Variations

If you can afford it, try chunks of monkfish or even lobster.

Any left overs?

Yes? - then make Prawn 'n' Pepsi flan!

Chef's tip

If you are using dried chillies, soak them for 30 minutes in boiled water before removing the stalks and chopping. If you are uncertain as to how hot this dish will be for you, don't add the seeds, reserve them, taste the sauce after 15 minutes and add them if you need more heat. Wear rubber gloves when handling chillies.