Tiger’s milk witblits, prawns

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Preparation info

  • Per drink / for

    8

    snacks
    • Difficulty

      Easy

Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Marble

Witblits is the South African version of tequila. It’s a seriously powerful shot with different degrees of afterburn. Add chilli as we did, for a bit of fun.

Ingredients

Tiger’s milk witblits

  • ice
  • Maldon sea salt flakes

Prawns

  • 16 peeled prawn tails
  • 50 g unsalted butter
  • squeeze of lemon
  • salt to taste
  • 8 prawn chips
  • 32 g prawn emulsion4 g per serving
  • 56 sprigs yellow beetroot micro leaves – a half dozen per serving to garnish

Method

For one serving, add all the ingredients except the ice to a small shaker tin. Add ice to the large tin. Combine the two and shake until condensation forms on the outside of the tin. Rim a coupe glass (see photo) with sea salt flakes. Fine strain into the glass.

Heat the butter in a pan and when it starts to bubble and melts, add the prawns. Toss through the butter, add lemon juice and season. Be careful not to overcook.

To assemble, place 2 prawns on a prawn chip with 4 g prawn emulsion. Garnish each with half a dozen yellow beet leaves, and serve.