This serves 4 if you use it as a starter but would be enough for 2 for a main meal.  It should be served with a salad and some crusty bread.

Ingredients

2 limes (you’ll use the juice from both but the zest from one)

90ml (3½ fl oz) whisky

180g (6½ oz) soft light brown sugar

20 raw tiger prawns, peeled and with the vein taken out

1 red chilli with seeds removed and finely chopped

1 tbsp vegetable oil

Method

Preheat the oven to 200C/400F/Gas mark 6.

Heat the lime juice (from both limes), whisky and sugar in a saucepan over a medium heat, stirring gently, until the sugar has dissolved.

Once the sugar has all dissolved, stop stirring, turn up the heat and boil for 5-7 minutes until the mixture becomes thick and syrupy. We warned, sometimes the whisky MAY catch alight and you’ll find a blue-orange flame coming from the pan. Don’t panic!  Just take it off the heat and the whisky will burn itself out.

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

Put the prawns in a shallow ovenproof dish and sprinkle with chilli.

Brush the prawns with the oil and then with some of the whisky glaze.

Bake in the oven for 10-15 minutes, or until the prawns turn opaque.

Remove from the oven and brush with more glaze.  (Any of the remaining glaze can be used for dipping).

Set aside to cool slightly before serving.