Whisky And Chilli Tiger Prawns
From DonSpain 9 years ago- 45 Minutes to make
- Serves 4
I found this a few years ago - A Seafood dish with finesse. Perfect for a special occasion' Sucking the sweet sauce off the juicy crustaceans is an experience to be savoured, never hurried.
Ingredients
- 1 tbsp Vegetable Oil shopping list
- 20 raw Tiger Prawns - peeled and deveined shopping list
- 2 Limes - 1 juice and zest - 1 juice only shopping list
- 100ml/3½fl oz Whisky shopping list
- 180g/6oz soft light brown sugar shopping list
- 1 Red Chilli - seeds removed to taste and finely chopped shopping list
How to make it
- 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 some 5 to 7 minutes or so, 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 - some glaze should still stick to the spoon, but it will not be as thick as honey;
- 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 some 10 to 15 minutes or so, or until the prawns turn pink and are just cooked through;
- Remove from the oven and brush with more glaze, reserving any extra glaze for dipping, and set aside to cool slightly before serving;
- Serve with a green leaf salad and chunks of crusty bread
People Who Like This Dish 7
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