King prawns and brown butter

“Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce,” says Clugston. “This recipe changes the sauce from tartare to brown butter and it’s like a delicious mayonnaise that goes really well with the seafood.” Prep time 15 mins, cook 25 mins Serves 6 (pictured p102)

1 kg cooked king prawns, peeled with tails intact

Lemons wedges, to serve

Green salad leaves dressed with lemon vinaigrette, to serve Brown-butter sauce 2 eggs, at room temperature 160 gm butter, diced

Lemon juice, to taste

1 For brown-butter sauce, cook eggs in a saucepan of boiling water to soft-boiled (5 minutes). Transfer to a bowl of iced water to cool (10-15 minutes). Heat a saucepan over low-medium heat, add butter and cook, whisking occasionally, until nut-brown (4-5 minutes; it should taste sweet and nutty). Strain butter through a metal sieve into a heatproof bowl and set aside until just warm (10-15 minutes). Peel eggs, transfer to a jug and blend with a hand-held blender until smooth. Gradually add butter in a thin steady stream, whisking continuously, as you would with mayonnaise, and blend until thick. Season with salt and lemon juice to taste. Brown butter is best used within 2 hours. Keep at room temperature until required.

2 Arrange prawns on a plate with lemon wedges and dressed leaves and serve with a bowl of brown butter.