SPLIT AND ROAST SKULL ISLAND KING PRAWNS WITH SPICY BUTTER
SERVES 4
12 large king prawns, preferably from Skull Island
2 limes, halved extra virgin olive oil chives, very finely chopped, to serve
8 dried long red chillies, soaked overnight
1 tsp cumin seeds
1 tsp coriander seeds
4 garlic cloves, roughly chopped 1½ tbsp extra virgin olive oil 250g unsalted butter, at room temperature juice of ½ lemon
1 For the spicy butter, drain chillies, reserving their soaking water. Cut tops off chillies, then roughly chop, removing seeds if you prefer. 2 Toast cumin and coriander seeds in a dry frypan over medium heat until fragrant, then grind to a fine powder, using a spice grinder or a mortar and pestle. Transfer to a blender, along with chillies, garlic, olive oil, 1 teaspoon of sea salt and 2 tablespoons of reserved soaking water, and blend to a rough paste. 3 Put chilli paste and butter into a food processor and blitz to a puree. Add lemon juice and black pepper and process for a further minute. If using straight away, set the spicy butter aside in a bowl (not in the fridge). Otherwise, roll it in a sheet of baking paper or foil to form a log about 35 centimetres long and 4 centimetres in diameter, then wrap in plastic wrap and refrigerate until firm. 4 Preheat oven to 180°C.
5 Place 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 prawns on a baking tray and sprinkle with salt. Divide spicy butter between prawns, smearing over flesh, or, if using chilled spicy butter, cut 5 millimetre slices from the log and place along each prawn. Roast for about 10–12 minutes – you want the butter to be melted and prawns just cooked.
6 Lay 3 prawns side by side on each plate and spoon over some butter from the tray. Sprinkle with a little salt and a good grind of pepper, then squeeze juice from a lime half over each plate. Finish with a drizzle of oil and a sprinkling of chives.