24 raw tiger prawns, peeled, de-veined, but tail section of shell left on
1 tbsp olive oil
1 tsp sesame seeds
1 lime, juice only
300ml/10½fl oz passata
50ml/2fl oz hot chilli sauce (from a bottle)
1 tbsp wasabi paste (available in most supermarkets and Asian stores)
1 tsp caster sugar
25ml/1fl oz vodka
salt and freshly ground black pepper
1 celery stick, very finely sliced
Drizzle the prawns with the oil and then place into a pan over a medium heat and fry for 2-4 minutes each side, or until pink and completely cooked through.
Add the sesame seeds and lime juice, then remove from the heat and leave to cool.
For the sauce, mix the passata, hot chilli sauce, wasabi, sugar, and vodka together in a bowl and season, to taste, with salt and freshly ground black pepper.
To serve, spoon equal amounts of the sauce into six Martini glasses. Arrange four prawns hooked over the side of each Martini glass and place the finely chopped celery between the prawns.
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