Bloody mary pepper prawns

• olive oil↗3 tbsp tbsp
• shallot↗1

  finely chopped

• fat garlic clove↗1

  thinly sliced

• celery↗½ tsp tsp

  seeds

• raw king prawns↗14-16 large

  heads removed but tail left on, deveined

• cornflour↗2 tsp tsp
• cayenne pepper↗¼ tsp tsp
• black pepper↗¼ tsp tsp
• vodka↗50ml ml
• passata↗100ml ml
• tomato ketchup↗3 tbsp tbsp
• few shakes of Tabasco sauce

  depending on how hot you like it

• celery sticks and good crusty bread

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large frying pan or wok. Add the shallot and fry for 1-2 mins until softened. Add the garlic and celery seeds, and sizzle for 1 min more, then turn the heat up to high. Toss the prawns with the cornflour, cayenne and black pepper. Add to the pan and stir-fry for 1 min until turning pink, then add the vodka (stand back as it may catch fire) and bubble until most of the liquid has evaporated.

2. 2

   Add the passata, ketchup, Tabasco and a good pinch of salt. Give everything a stir and cook for 1 min more, then transfer to a serving dish. Scatter with celery leaves and place in the centre of the table with celery sticks and chunks of bread for mopping up the sauce.