King Cricket was one of my guests the first time I cooked and served this dish. Although he praised the dish, KC also described the glaze as “less of a glaze, more of a gelatinous gloop”.
Well I can assure you, King Cricket, my original attempt at Throdkin was gloopy, whereas the sumptuous, high viscosity sauce for the drunken prawns is glazy.
If you want an artificially shiny glaze, then add cornflour, like a cheap Chinese restaurant. But don’t listen to KC (or me) – try it yourselves.
- 8oz raw Nicaraguan jumbo prawns (other varieties of large prawn would do, but surely part of the purpose is to enable remorseless prattle at the cricket about your recent holiday in Nicaragua)
- One clove of garlic, crushed
- One large spring onion, finely chopped
- A little bit of fresh ginger, finely chopped
- A splodge of sesame oil
- A splash of good, honest, light soy sauce
- A dash of decent white wine (cheeky Riesling ideal, but not essential)
- A smidgeon of five spice (fresh ground if possible, otherwise any good brand of powder)
- A teaspoonful or two of the finest Manuka honey (ok, ok, in truth any honey will do)
- An ounce or two of sesame seeds
- Four large rolls or bagels, but ideally Paul Rhodes breakfast muffins
- A squeeze of fresh lime (optional)
Heat the sesame oil, then add the garlic, spring onion and ginger. Once the oil is seasoned with those ingredients (don’t cook them), add the prawns and cook the prawns thoroughly.
Once the prawns are well on their way, add the five spice, soy sauce and white wine. Reduce.
Towards the end of cooking, glaze with the honey and toss in some sesame seeds for good measure.
Chill. (That’s an instruction to you, as you might be getting a bit stressy at this juncture. Don’t. It’s an easy dish; it pretty much cannot go awry. Anyway, if something has gone wrong, it’s too late now.)
Allow the dish to get cold. You can refrigerate it overnight and it should be good for a couple of days at least if you want to prepare it well in advance.
Makes reasonably generous portions for filling the four large rolls, bagels or muffins. Finish with a squeeze of fresh lime to balance the sweet with sour (optional – but that’s what I do).
Not convinced ‘cricket recipes’ will turn out to be a thing, but pretty much every match report we’ve ever received has devoted a great deal of attention to what was consumed, so maybe it will. Email us at firstname.lastname@example.org if you’d like to contribute something. Maybe send a photo too. Everyone likes photos of food.