A really good and simple way to serve spicy prawns - adjust the amount of chilli to your own taste. Serve over rice. Crusty bread and ice cold beer are good accompaniments. This is one of my favourite dishes.
1 teaspoon canola oil
1 onion, finely diced
1 stalk celery, chopped
1 green capsicum, chopped
1 teaspoon chilli flakes
1 tablespoon butter
1/4 cup (30g) plain flour
1/2 teaspoon salt
cracked black pepper to taste
2 1/2 cups (625ml) fish stock
1 cup (250ml) beer
500g large prawns - peeled and deveined
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Pour oil into a large, heavy frypan; place over medium high heat. Heat oil until hot, but not smoking. Reduce heat to low, and add onion, celery, and green capsicum. If using diced hot peppers, stir in now. Saute until the onion is soft; be careful not to burn onion. Remove vegetables from frypan, and wipe out excess liquid with paper towel.
Return pan to heat. Melt butter in pan: let bubble, but do not allow butter to burn. Sprinkle flour over butter and stir with wire whisk. Whisk in salt and black pepper. Whisking constantly, brown flour mixture until dry; this should take about 3 to 5 minutes. Do not allow roux to burn.
Slowly whisk in hot fish stock. Increase heat slightly. Gradually whisk in beer; keep whisking until gravy thickens. Stir in vegetables. If gravy is too thick gradually stir in warm water to dilute.
Stir prawns into gravy. Cook until pink, about 2 to 3 minutes. Remove from heat and serve.