Foodie heaven

Karen Martini sizzles with seafood and salads

Preparation time: 10 mins plus 30 mins soaking Cooking time: 10 mins Serves 2

4 whole green king prawns 2 x 350g porterhouse steaks 1 Tbsp sea-salt flakes Freshly ground black

pepper, to season 3 Tbsp extra virgin olive oil 1 lemon, halved Green salad, to serve

SEAWEED BUTTER 10g dried arame seaweed

(available from Asian grocers) 200g unsalted butter,

chopped, softened Finely grated zest and

juice of 1 lemon 1 Tbsp soy sauce 1 Tbsp finely grated ginger ¼ tsp cayenne pepper

1 To make seaweed butter, soak arame in cold water for 30 minutes. Drain well. Reserve a little for garnish, roughly chop remainder. 2 Put chopped arame, butter, zest, juice, soy, ginger and cayenne in a food processor and process until combined and whipped. Set aside ¼ and freeze remainder in plastic wrap for another use. 3 Using a serrated knife, butterfly prawns by splitting down backs. 4 Heat a barbecue flat plate or medium frying pan over a high heat. Sprinkle steaks with salt, season with pepper and drizzle with oil. Cook steaks for 2½ minutes each side or until browned. Add seaweed butter and cook for a further minute each side for medium-rare or until cooked to your liking. Set aside on a plate and cover loosely with foil. Reserve pan juices. Wipe pan clean then cook prawns for 90 seconds each side. 5 Transfer steaks to serving plates. Lay prawns on top, spoon over reserved juices and squeeze with lemon. Top with remaining arame and serve with salad on the side.