I’m now doing a month’s alcohol detox as I never made it through dry January so it was a little sad to use beer in cooking without being able to drink any but this was a tasty dinner which I enjoyed. In the last couple of years I’ve really started to enjoy porter and stout beers and a result of my detox I’ve found a really great alcohol free Milk Stout from the company Big Drop. Also, I had a girly dinner at Salvi’s Italian restaurant in Manchester yesterday and they had Crodino on the menu which is like an alcohol free Aperol spritz but actually a little nicer in my opinion as it’s a little sweeter. So there’s a couple of ideas for you if you’re doing non-alcohol. The beer prawn recipe was again in the Vietnamese Market Cookbook. I did change it up a bit by adding tomatoes to the sauce and serving it with rice noodles and broccoli to make it more of a meal.
- 250ml beer (I used Birra Morreti)
- 1 bunch fresh lemongrass
- 300g prawns
- 250g tomatoes
- 1 lime
- salt and pepper
- rice noodles
- 200g broccoli
- 10g coriander leaves
1.) Chop up the lemongrass into stalks
2.) Chop up the tomatoes
3.) Add both to a large frying pan and add the beer
4.) Cook down the tomatoes and lemongrass until the tomatoes really break down and most of the beer has cooked down into a sauce
5.) Add the prawns and simmer until cooked through. Chop up the coriander leaves finely. Slice the lime in half.
6.) Add the rice noodles into a sauce pan with the broccoli. Cover with boiling water and cook until the noodles and broccoli is tender.
7.) Take the lemongrass and discard. Squeeze the lime juice into the sauce. Serve the noodles and broccoli with the prawns and sauce. Sprinkle over some coriander leaves.