I love booze.

I love garlic.

I love sucking heads. Andrew Zimmern knows.




Dinner in 10 minutes. ‘Nuff said.



Ingredients

  • 2 lbs live prawns
  • 300 mL Sake (Japanese Rice Wine)
  • 1 head of garlic cloves, whole
  • Flavourless Oil




Simple Dipping Sauce

  • 1/2 cup light soy sauce
  • juice and zest of 1/2 lime
  • 1/2 Thai chili, minced
  • 1 tsp brown sugar
  • 1 tsp sesame oil
  • several mint leaves, minced


Directions

Smash the garlic cloves on the chopping board with the side of your knife.

Add some oil to a deep pan over medium heat. Toss the garlic cloves in the oil until slightly golden.

Turn the heat onto high. Add the prawns and the sake. Quickly cover with the lid.




Every minute, hold the lid tight and shake the pan to toss the prawns without releasing any steam.




The prawns are cooked when their flesh is firm, their eyes are grey, and their shells turn orangy-red completely. Depending on the size, this will take 4-7 minutes.

Ladle the prawns, garlic cloves, and sake broth into deep bowls.




Combine dipping sauce ingredients.

Peel, dip, eat, slurp, and repeat.

Serve with a crusty baguette to soak up all the briny essence.