Prawn Shots (starter)

Here’s something guaranteed to add a little pizazz to your next dinner party. 

Shopping list:

4 large prawns per person (e.g. tiger prawns), with the tail still attached

Fresh lemons or limes (enough to cover all prawns in a layer of juice)


Fresh garlic (one clove per person)

Fresh chilli pepper (depending on size, about one per two persons)

Chive sprigs

Ripe avocado

Coarse salt


Preparation (at least 12 hours in advance):

Thaw the prawns and make sure they are perfectly deveined and dry.

Crush the garlic using a garlic press, or chop very fine.

Deseed the chili pepper(s) or leave the seeds if you can handle the heat, and chop very fine.

Juice the lemons or limes.

You now need to measure 1/3 Tequila and 2/3 juice and add the garlic and chilli. The mixture should cover the raw prawns entirely. This works best in a flat, glass bowl or dish where you can put just one layer of prawns all next to each other. Leave overnight, well covered.

Serve the ‘prawn shots’ one by one, tail up in a shot glass, with a single artistically placed sprig of chive. Instead of a slice of lemon (which you would normally take after a Tequila shot), serve with a wedge of avocado, partially dipped in some coarse salt.


Marjon is Dutch and came to Leipzig in August 2013 with her family, because her husband got a job in the area. At the time she still had her own copywriting company, producing Dutch texts for websites, press releases, brochures, etc. She is an avid social media user and a passionate (digital) networker. Marjon has a degree in tourism management, which partially explains why she is always on the look-out for interesting Leipzig events and attractions.

Previous Story

CoraSon Latino, Leipzig's comunidad

Default thumbnail
Next Story

What is the sound of doves crying?

Latest from Food