Seafood

Scotch Whisky Prawns

Prawns cook quickly in butter, garlic and a measured Scotch addition, so the spirit should not be allowed to boil harshly for long.

Recipe by Bottle of Scotch

Ingredients

• Main ingredient for 4 servings
• 30–50 ml Scotch whisky
• Stock, cream, glaze or sauce ingredients appropriate to the dish
• Salt, pepper and balancing acid or herbs

Method

1. Brown, roast or cook the main ingredient using the stated quick sauté method.
2. Use Scotch in the glaze, deglazing liquid or sauce rather than pouring it over the finished food.
3. Keep Scotch away from an open flame when adding it to a hot pan.
4. Cook the main ingredient to a safe internal temperature and rest where appropriate.

Choosing the Scotch

Light or fruity Scotch is a sensible starting point. Choose a whisky whose smoke, fruit, oak and sweetness remain in proportion to the other ingredients. An expensive or rare bottle is rarely necessary when heat, sugar, dairy or strong mixers will obscure fine differences between bottlings.

What the Scotch changes

Prawns cook quickly in butter, garlic and a measured Scotch addition, so the spirit should not be allowed to boil harshly for long. Changing the whisky can change perceived smoke, fruit, spice and oak. Heat and reduction also change aroma and remaining alcohol, so it is inaccurate to assume that all alcohol disappears immediately during cooking.

Practical notes

Measure the whisky rather than pouring directly from the bottle. Move hot pans away from an open flame before adding spirits. For cold drinks and desserts, keep the Scotch quantity controlled so texture, dilution and balance remain predictable.

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