Whisky and Chilli Tiger Prawns

Ingredients:

2 limes (1 juice and zest, 1 juice only)
90ml whisky
180g light brown sugar
20 raw tiger prawns, peeled and deveined
1 red chilli, deseeded and finely chopped
1 tablespoon vegetable oil

Method:

1. Preheat the oven to 200 degrees Celsius.

2. In a saucepan over medium heat, gently stir together the lime juice, whisky and sugar, until the sugar has dissolved. Stop stirring, then increase the heat. Boil for for five to seven minutes, or until the mixture becomes syrupy and thickens.

3. Stir in the finely grated lime zest, then remove the pan from the heat and set aside.

4. Place the prawns in a shallow ovenproof dish and sprinkle over with the chilli.

5. Brush the prawns with the oil followed by the glaze. Bake in the oven for 10 to 15 minutes, or until the prawns turn opaque.

6. Remove from the oven and brush with more glaze, reserving any extra glaze for dipping. Set aside to cool slightly before serving.

Image Credit: Source