Spiced Butter Prawns
Spiced butter recipe adapted from James Metcalfe, The Bourbon
For spiced butter
-
2 teaspoons salt
-
1/2 teaspoon coriander seeds
-
1/4 teaspoon ground star anise
-
1/4 teaspoon white pepper
-
1/4 teaspoon smoked paprika
-
1/4 teaspoon cayenne pepper
-
200g/7 ozs butter, softened
For prawns
-
12 king prawns
-
Olive oil (I used a lime olive oil)
-
Parsley and lemon or lime wedges to serve
Step 1 - Grind the salt, coriander seeds, star anise, white pepper, smoked paprika and cayenne pepper together in a food processor, mortar and pestle or coffee grinder. Transfer to a food processor and add the butter and process until combined. Roll up in a piece of baking parchment paper securing the ends. You can place this in the fridge or freezer.
Step 2 - When you want to cook the prawns, preheat the grill and line a large baking with foil. Butterfly the prawns lengthways. You need a really sharp knife to do this. Clean the prawns until gently running water removing the digestive tract and the vein.
Step 3 - Place the prawns cut side up and drizzle with the olive oil and grill for four minutes until cooked but still juicy.
Step 4 - Meanwhile, heat 50g/1.7ozs of the spice butter in a small saucepan on medium to high heat until browned - it should smell like nuts. Skim the white bubbles from the top of the butter and spoon the browned butter on top of the prawns. Top with finely chopped parsley.