Mint julep with sesame chilli prawns

Babiche Martens

Mint julep

1	Water
1 Tbsp	Sugar syrup
3 ounces	Bourbon
½ cup	Ice, (crushed)
1 cup	Mint leaves

Prawns

24	Prawns (Main)
1	Red banana chilli, (thinly sliced)
1 Tbsp	Olive oil, (plus 1Tbs extra)
1 Tbsp	Chilli sauce
2	Limes, (juice of)
2 Tbsp	Sesame seeds
1	Sea salt, (to season)
1 to decorate	Mint leaves

Directions

1. Crush the mint leaves in the bottom of each glass then add the crushed ice.
2. Add the sugar syrup and 1 Tbsp of water. Add the bourbon and stir gently until the glass frosts, garnish with fresh mint.
3. In a hot pan, cook the prawns in olive oil until they become pink. Toast the sesame seeds.
4. When cool, carefully peel the prawns and return to a hot pan with the extra olive oil, chilli, chilli sauce, lime juice and sesame seeds.
5. Toss the prawns to cover with the sauce then remove from the heat. Season and garnish with a little finely shredded mint if desired.