Finely chop the spring onions and garlic.
Heat a frying pan over medium heat and add the butter. Once melted add in the spring onions and saute for a few minutes until soft, turning down the heat if they start to brown.
Throw in the garlic and chilli powder and season with salt and pepper.
Take the pan off the heat and pour in the whiskey, using a long lighter or match, set the whiskey alight*.
Once the flame has died down, put the pan back on the heat and add in the cream. Bring to a simmer and stir for 5-10 minutes until the sauce has thickened a little bit.
Stir in the chopped parsley and then throw the prawns in, simmer gentle for another few minutes until they are just pink.
Serve immediately with a little extra parley sprinkled on top and some nice fresh soda bread on the side to mop everything up if you wish.