Get ready for a flavor explosion with this delightful appetizer recipe!  In just minutes, you'll create a starter that will have your friends begging for more.


  • 24 large prawns, peeled and deveined
  • 4 tablespoons butter (a magical touch of creamy goodness)
  • ¼ cup onions, chopped (a sprinkle of savory surprises)
  • 3 tablespoons pickled ginger with pickling liquid, chopped (a zesty burst of tanginess)
  • ¼ cup Nonesuch Dry Gin (a splash of spirited fun)
  • 1 large baguette (a crispy canvas for flavor exploration)


Start your culinary adventure by removing the shells from the prawns, but feel free to leave the tails on for a touch of elegance.

Melt the butter in a skillet over low heat, letting it transform into a golden pool of deliciousness.

Add the chopped onions to the skillet and stir them around until they soften and release their enticing aroma.

It's time for the star of the show!  Add the prawns to the skillet, and let them sizzle until they turn gorgeously translucent (no more than 2 minutes). 

Sprinkle in the chopped pickled ginger.  Don't forget to pour in a little of the ginger juice from the jar—it adds a tangy twist that will make your taste buds sing.  Now, brace yourself for the exciting part!

Pour in the Nonesuch Dry Gin to make this dish become the life of the party!. This exemplary Gin infuses the dish with a wonderful but subtle, botanical touch.

Let everything mingle and cook together for one more minute, allowing the flavors to harmonize and create a taste sensation beyond imagination.

Serve your magnificent creation immediately, right in the skillet to keep the magic alive.  Accompany it with a crusty baguette, which acts as a gateway to a world of dipping delight.

Savour every bite of these gin-infused prawn poppers and enjoy the compliments from your friends as they dive into this sensational appetizer.

Bon appétit!

July 05, 2023 — Rex Burdon


Ainslea said:

An update, I cooked these last night and it was amazing!!! Great little recipe, very easy and very yummy, I added the recipe to a bowl of cooked spaghetti with a little olive oil mixed in.🍤🍝

Sorry there’s no photos to share, it was all eaten up before I thought to take one.
Thanks again for the Ginspiration!🥃😁
Nonesuch Distillery replied:
We are glad the dish was enjoyed although it is a bit much that the chef missed out.

Ainslea said:

This sounds fantastic, love the idea! going to try this week and will let you know how I go!!
Nonesuch Distillery:
Thanks Ainslea. We are looking forward to hearing how you got on.

Ross Dempsey said:

I just sent this great recipe to my lovely wife coz I know she loves prawns.
Good news is she’s looking forward to me cooking them for her. That’s love right there 😁
Nonesuch Distillery replied:
You are clearly a lucky man Ross. 😊

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