Hot Tequila Prawns

Clean the prawns, remove the head and wash off any gunk. Leave the shell and tail intact.
12 large prawns
Marinate the prawns with chilli powder, ground black pepper, salt, half the lime juice and 2 tbsp tequila while you get all the other ingredients ready.
¼ tsp hot chilli powder, ¼ tsp black pepper, ½ tsp salt, juice of 1 lime, 3 Tbsp tequila
Heat 1 Tbsp of the oil in a roomy frying pan on medium high heat.
2 Tbsp olive oil
Sear the tomatillo/tomato slices, a few at a time, about 1 minute each side. No overcrowding, as we want the tomatillos seared, not stewed. Do it in 2-3 go's if your pan isn't big enough
2-3 tomatillos or any large tomato
Transfer the tomatillos to a warm plate and keep warm.
Turn the heat right up under the same frying pan, don't clean the pan.
Tip the prawns in, with the marinade and very quickly cook the prawns on high heat, letting the prawns char and take on smoky/burnt notes. You only need about 3 to 4 minutes here. Flip the prawns halfway through.
Right at the end, add the last Tbsp of tequila, shake the pan and let it burn off. This will only take seconds.
Tip the prawns onto the tomatillos, scatter the poblano strips and spring onions and squeeze the rest of the lime juice all over. Best eaten immediately.
1 green chilli, 1 spring onion (scallion)