35-60 prawns (5-10 per person, depending on size); shells and heads on olive oil
150 ml whisky
250 ml stoned black and green olives
6 cloves garlic, crushed
4-6 fresh red or green chillies, seeded and finely chopped
3 tomatoes, blanched, peeled, and chopped
Red Pepper and Couscous Salad 3 large, plump red peppers
500 ml water or chicken stock
50 ml olive oil
10 ml salt
500 g couscous
2 bunches spring onions, finely sliced (use green parts too)
1 bunch fresh flat leaf parsley, chopped
Cut the prawns open down the back and remove the vein. Leave head and shells on; dry well.
Red Pepper and Couscous Salad: Char the red peppers all over under a hot grill until the skin blisters. Enclose in a plastic bag to cool slightly, then pull off the skins and scrape away and discard the seeds. Cut into strips.
In a medium saucepan mix the water or stock, olive oil and salt and bring to the boil. Stir in the couscous. Cover and set aside for 5 minutes. Spread in a tray and mix in the spring onion, pepper and half the parsley. Check the flavour; add a dash of vinegar if you like.
Mix the remaining parsley with the garlic, chilli, 50 ml olive oil and tomatoes.
Heat olive oil in a large pan or wok and fry the prawns until they stiffen, salt lightly, turn, pour in the whiskey and flame. Add the parsley and tomato/chilli mixture and cook for a further 1-2 minutes until prawns are done and the sauce forms. If necessary, add a little water to thin the sauce.
To Serve: Spoon couscous salad onto warm plates. Top with prawns, pour over the sauce and garnish with olives. Serves 6