FRIED PRAWNS WITH BEER

Beer has been brewing for more than 8,000 years worldwide, and in olden days was considered a food staple. The word beer comes from the Middle English ber(e), and from the Latin bibere meaning "to drink." Ancient Babylonian records indicate beer as being used in sacrificial rituals. All of the ancient cultures, including those of Egypt, China, India, and the Incas of Peru, made beer. Teuton brides drank honey-beer for a month after their wedding ceremony as an aphrodisiac. The custom of honey-beer for a month, poetically referred to as a moon, led to the current term of honeymoon. Physicians and holistic practitioners of old used beer liberally in their cures. One important reason is that due to the brewing process, beer was actually safer to drink than the water or milk (which was usually preserved as cheese). Thus, beer was often used to mix medicines and was also used as the liquid in recipes in lieu of unpotable water.

Serves 6
30 minutes + overnight marinating
336 kcal per serving


Ingredients

• 1 kg prawns 20/30, thawed
• 50 g butter
• 4 tbsp olive oil
• 6 garlic cloves, crushed
• 2 bay leaves, cut into smaller pieces
• 1/2-1 red chilli, deseeded and chopped
• Salt
• 250 ml beer

Method

1. In a large glass dish, mix together the garlic, bay leaves, red chilli and prawns.
2. Cover, and let marinate overnight in the refrigerator.
3. In a large wok or pan heat the butter and olive oil.
4. Add the prawns with the marinate, then stir fry over high heat.
5. When the prawns start to turn pink add the beer, cooking over high heat until the prawns are cooked.
6. Remove the prawns with a kitchen skimmer and place on a serving dish.
7. Let the sauce cook for about 5 minutes, then pour it over the prawns and it´s ready to be served.
8. Serve with e.g. crusty bread.