BBC Food - Recipes - Whisky and chilli tiger prawns
This is best served as a starter. Sucking the sweet sauce off the juicy crustaceans is an experience to be savoured, never hurried. Shelled and unshelled prawns are both fine to use. Serve with a...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Wooden spoon
- Measuring spoon
- Plate
- Serving platter
Ingredients
- 2 limes , 1 juice and zest, 1 juice only
- 90ml/3½fl oz whisky
- 180g/6½oz soft light brown sugar
- 20 raw tiger prawns , peeled, deveined
- 1 red chilli , seeds removed, finely chopped
- 1 tbsp vegetable oil
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