Prawns cooked with raki

Prawns cooked with raki

Rakılı karİdes

By
From
Turkish Fire
Serves
4
Photographer
Alicia Taylor

Turks don’t usually drink during the day over lunch. Of course, there is generally an exception to every rule. This one is guaranteed to light your fire.

Ingredients

Quantity Ingredient
500g raw headless prawns
60ml olive oil
125ml raki
pul biber, for sprinkling, (see note)
lemon wedges, to serve
Shepherd salad, to serve
or green salad, to serve
bread, to serve

Method

  1. Peel and devein the prawns, leaving the tails intact. Place in a bowl, toss with the olive oil and a sprinkling of sea salt, and set aside.
  2. Fire up your barbecue to a medium heat. Warm the rakı in a small saucepan, without boiling it.
  3. Cook the prawns on the heated barbecue for 1–2 minutes on each side, or until just pink. Be careful not to overcook them, as they will keep cooking when you take them off the heat.
  4. Arrange the prawns on a serving plate. Pour the warm rakı over and light the alcohol, using a twist of paper or a lighter — but don’t use matches because they will spoil the flavour.
  5. Serve hot, sprinkled with pul biber, with lemon wedges, salad and your favourite bread on the side.

Note

  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again