Bourbon glazed king prawns, deep spicy flavour.
This quick recipe works well regardless, should you decide to keep out the optional ingredients or use them. They are just some extra flavour and spice. Also, with the ginger and chili, the recipe would somehow transcend into a more Asian dish. Either way, the result is magnificent.
- 6 fresh king prawns
- 25ml bourbon (or whisky)
- 2 spoons soy sauce
- 1 teaspoon brown sugar
- 2-3 garlic cloves
- 1-2 spring onions
- 1 spoon olive oil
- 1 teaspoon hot sauce (optional)
- 1/2 red chili (optional)
- 1 small piece ginger (optional)
Prepare all the ingredients for the marinade. Crush well the garlic, slice the onions (white part only), small dice the red chili (if used) and also the ginger. Add them together with the soy sauce, bourbon, hot sauce, sugar and black pepper. Only use salt at the end as the soy is salty and through reduction it will become more pronounced. Add the prawns.
Mix well. Leave to marinate for at least 20 minutes, or even more in the fridge. Can be left overnight.
Heat the oil in a frying pan really well. Shake the king prawns to remove the marinate from them, fry in the hot oil for one minute on each side.
Then add the marinade to the pan, lower the flame and cook to reduce the sauce to a sticky glaze. Serve garnished with spring onion tops finely chopped over the top.