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

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the lime juice
• 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
• or until the mixture becomes syrupy and thickens. To tell if it is ready
• dip a wooden spoon in the mixture and tap off the excess – some glaze should still stick to the spoon
• but it will not be as thick as honey. (Sometimes the whisky catches alight and you will see a blue-orange flame coming from the pan. Just take it off the heat and the whisky will burn itself out. )
• Stir in the finely grated lime zest
• then remove the pan from the heat and set aside.
• Put the prawns in a shallow ovenproof dish and sprinkle over the chilli. Brush the prawns with the oil and then with the glaze. Bake in the oven for 10–15 minutes
• or until the prawns turn opaque. Remove from the oven and brush with more glaze
• reserving any extra glaze for dipping
• and set aside to cool slightly before serving.