Whisky And Chilli Tiger Prawns
This recipe combines the zesty flavors of lime with a touch of whisky to create a sweet and tangy glaze for succulent tiger prawns. The prawns are baked to perfection, resulting in a dish that is both flavorful and easy to make. Perfect for a special dinner or as a delicious appetizer for your next gathering.
— Constant Cookbook
Ingredients
- 2 limes
- 90ml/3½fl oz whisky
- 180g/6½oz soft light brown sugar
- 20 raw tiger prawns
- 1 red chilli
- 1 tbsp vegetable oil
Instructions
- Preheat the oven to 200C/400F/Gas 6.
- Heat the lime juice, whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5â7 minutes, or until the mixture becomes syrupy and thickens. To tell if it is ready, dip a wooden spoon in the mixture and tap off the excess â some glaze should still stick to the spoon, but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )
- Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
- Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10â15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4 as a starter or 2 as a main course
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