Split and roast skull island king prawns with spicy butter

SERVES 4

12 large king prawns,

preferably Skull Island 2 limes, halved

Sea salt and freshly ground

pepper

Extra-virgin olive oil and very finely chopped chives, to serve

soaked overnight

1 teaspoon cumin seeds 1 teaspoon coriander seeds 4 garlic cloves, roughly

chopped

1½ tablespoons extra-virgin

olive oil

250g unsalted butter, at room

temperature

Juice of ½ lemon

FOR THE SPICY BUTTER

8 dried long red chillies,

1 For the spicy butter, drain the chillies, reserving their soaking water. Cut the tops off the chillies, then roughly chop them, removing the seeds if you like.

2 Toast the cumin and coriander seeds in a dry frying pan over medium heat until fragrant, then grind to a fine powder, using either a spice grinder or a mortar and pestle. Transfer to a blender, along with the chillies, garlic, olive oil, 1 teaspoon of salt and 2 tablespoons of the reserved soaking water, and blend to a rough paste.

3 Put the chilli paste and butter into a food processor and blitz to a purée. Add the lemon juice and pepper and process for a further minute. If using straightaway, set the spicy butter aside in a bowl

(not in the refrigerator). Otherwise, roll it in a sheet of baking paper or foil to form a log of about 35cm long and 4cm in diameter, then wrap in plastic wrap and refrigerate until firm; the spicy butter will keep for 2 weeks in the fridge, or up to 6 months in the freezer.

4 Preheat the oven to 180°C (350°F).

5 Place the prawns on a chopping board, legs facing up, and use a sharp knife to cut them almost right through. Open them out so they’re flat and devein. Lay the prawns on a baking tray and sprinkle with salt. Divide the spicy butter between the prawns, smearing it over the flesh or, if using chilled spicy butter, cut 5mm slices from the log and place along each prawn. Roast for about 10—12 minutes as you want the butter to be melted and the prawns just cooked.

6 To serve, lay three prawns side by side on each plate and spoon over some of the melted butter from the baking tray. Sprinkle with a little salt and a good grind of pepper, then squeeze the juice from a lime half over each plate. Finish with a drizzle of olive oil and a sprinkling of chives.

Tips It’s worth making plenty of the spicy butter, as you’ll soon find endless uses for it. Spicy butter is great with steamed corn or asparagus, pan-seared fish or sea scallops, or with roast chicken. If you have no time to make it, just stir some bought harissa through softened butter and this dish will practically make itself.