Whisky and Chilli Tiger Prawns
- Juice of 2 limes
- 90ml whisky
- 180g soft, light brown sugar
- Finely grated zest of 1 lime
- 20 raw tiger prawns, peeled and deveined
- 1 red chilli, deseeded and finely chopped
- 1 tbsp vegetable oil
1. Preheat the oven to 200°C, Gas Mark 6.
2. Put the lime juice, whisky and sugar in a pan over a medium heat and cook, stirring gently, until the sugar has dissolved.
3. Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5–7 minutes, or until the mixture goes 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. 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.
4. Stir in the finely grated lime zest, then remove the pan from the heat and set aside.
5. Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with some oil and then with the glaze. Bake in the oven for 10–15 minutes, or until the prawns turn opaque. Remove from the oven and brush with more glaze. Reserve the extra glaze for dipping.
6. Leave to cool slightly (the glaze gets ridiculously hot) and serve with a huge green salad and hunks of crunchy bread.
Recipe courtesy of Lorraine Pascale, Baking Made Easy HarperCollins, 2012 (£20)