This recipe is made with ingredients I always have in the house. It is so simple to make, and when I make it my family don't leave the table until every prawn is gone.
This would be ideal at parties as finger food, something different to do with prawns.
Note: Always zest the lime before you juice it, far easier.
Serves 4 as a starter
Finely grated zest of 1 lime
Juice of 2 limes
180g soft light brown sugar
20 raw tiger prawns, peeled and deveined
1 red chilli, deseeded and finely chopped
1 tablespoon vegetable oil
Preheat your oven to 200C/180C fan forced.
Put the lime juice, whiskey and sugar in a pan over a medium heat and cook, stirring gently, until the sugar has dissolved. Once the sugar has dissolved, stop stirring, increase the heat to high, bring to the boil, and cook a further 5 minutes, or until the mixture thickens and is syrupy. (If the whiskey catches alight, and you see blue-orange flames, just take it off the heat and the whiskey will burn out, this hasn't happened to me yet, but I thought I'd mention it as it is the original recipe).
Stir in the lime zest, remove from heat and set aside.
Put the prawns side by side in a shallow ovenproof dish, sprinkle over the chilli.
Brush the prawns with the oil.
Pour 1/4 cup of your whiskey syrup in a small bowl. Brush the syrup onto the prawns. Reserve the remainder of the syrup for dipping the prawns into once they are cooked.
Bake in the preheated oven for 10-15 minutes, or until the prawns turn opaque. Brush with some of the reserved syrup.
Allow to cool slightly as the glaze can be very hot, serve with crusty bread and a salad if you like.
Pin it: www.pinterest.com.au/pin/399413060709856989/