Sticky whiskey chilli prawns

• porsi: 2

Bahan-bahan

90mI whiskey

Zest and juice of 1 lemon

180g brown sugar

20 raw prawns, peeled and deveined

1 tbsp olive oil

1 red chilli, deseeded and finely chopped

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6. Combine the whiskey, lemon juice and sugar in a pan over a medium heat and cook, stirring gently, until the sugar has dissolved.

2 Once the sugar has dissolved, stop stirring and turn the heat to high. Bring the mixture to the boil, then cook a further 5-7 minutes or until thick and syrupy, swirling the pan occasionally. Stir in the lemon zest. Remove the pan from the heat and set aside.

3 Place the prawns in a single layer in a shallow baking dish. Brush with the oil and sprinkle over the chilli.

4 Transfer about 50mI of the whiskey syrup into a small bowl and brush generously over the prawns. Set the remainder of the syrup aside for dipping.

5 Bake the prawns for 10-15 minutes or until the prawns are pink and cooked throughout. Brush with some of the reserved syrup.

6 Allow to cool for 2-3 minutes, then serve with garlic bread and the reserved syrup.