Hello Vodka Prawns

"A variation of prawns in white wine sauce. Decided to experiment with leftover vodka from a Xmas party, and they were gobbled up pretty soon enough!"
photo by KateL photo by KateL
photo by KateL
photo by KateL photo by KateL
photo by Debi9400 photo by Debi9400
photo by AmandaInOz photo by AmandaInOz
Ready In:




  • Clean and remove shells from prawns.
  • Marinate prawns with salt, pepper and vodka for at least 30 minute.
  • Heat butter in pan. Add garlic and fry till fragrant.
  • Add prawns and marinate. Add more vodka according to your preference until they have been somewhat soaked by the prawns.
  • Add 1/4 cup cream to pan.
  • Stir in coriander and serve hot.

Questions & Replies

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  1. momaphet
    Quick and tasty, I liked that the cream sauce wasn't too heavy. I was out of cilantro so used fresh basil and a little pesto and some red pepper flakes for some zing. Made for PAC Fall 2012
  2. KateL
    5 Stars, this was delish (oh, was there vodka in that "dissh"?), DH dubbed this along with Recipe #293230 #293230 and white rice as the newest member of our regular rotation. Used Tanqueray, and expected not to taste what is supposed to be a tasteless liquor, but definitely noticed its effect on us after eating 2 portions apiece along with a glass of wine. The pepper definitely added some "in-your-face" flavor. Served the shrimp over rather unadorned sauteed onions, garlic, mushrooms and green beans which were atop white rice. The directions could be more specific as to the desired temperature at which to cook, the approximate length of time to fry the garlic, and to cook the prawns (I cooked until pink) and how long to heat after the cream was added. Note: I found out that coriander is also known as cilantro. Thanks for posting, could hardly wait to try this recipe! Made for Fall 2008 Pick-a-Chef.
  3. Grannydragon
    I think this is my new favorite way of serving prawns. Didn't and won't change a thing.
  4. Debi9400
    This is a very tasty recipe. I wouldn't change a thing. Since vodka doesn't have much of a taste, it really does work to enhance the flavour of the few simple ingrediants. I only marinated for about 1 1/2 hour. Next time I'll make just a wee bit more sauce for the linguine. Good job!
  5. Jewelies
    These were very nice but we didn't really get a taste from the vodka which was a bit of a shame as it was a reasonably expensive vodka. I made extra sauce and served over coriander fettucini. Thank you for posting.


<p>Born and bred in Singapore but currently living and working in Shanghai. Loves travelling and cooking, especially if its for the ones i love! Truth be told, there are few I enjoy cooking for as much as my partner who never cease to shower me with compliments with whatever I lay on the table! The sweetest man whose best dish thus far is his self-concorted mango prawn salad he's absolutely proud of, except he's not telling! <br /> <br />Really glad I came across this webbie by chance! Used to love tearing random recipes off magazines, and has recently took up experimenting recipes myself, so this is a great place for me to compile and store my dog-earred, gravy-stained recipes! It is a happy find considering one of my favourite pastime includes browsing and drooling over cookbooks at bookstores! I love that everyone's sharing here and kudos to other contributors who are definitely making me look like a real chef!</p>
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