Skull Island prawns with dashi butter, shoyu sesame and samphire
| Serves 1 | Preparation time: 10-15 minutes | Cooking time: 3-4 minutes |
Ingredients:
- 2 Skull Island prawns
- 5g dashi
- 10g unsalted butter
- Shoyu sesame seeds
- Samphire
Method:
Split prawns down the middle from underneath, top to bottom, with a sharp knife. Do not cut all the way through – butterfly them and keep the shells, head and tail attached to the prawn meat. Press the prawns flat and devein them.
Combine dashi with soft butter and mix well.
To pan-fry prawns, heat a large non-stick frying pan and add dashi butter and a pinch of sea salt. Fry prawns flesh side down on medium heat for roughly 2 minutes or until they start to change colour on the edge. Turn the prawns shell side down and cook for a further 1 minute.
Remove the prawns from pan, place on a serving plate and garnish with shoyu sesame and samphire.
