makes 8

Ingredients

• 8 large whole raw tiger prawns

• 4 limes, halved

• Micro-coriander

Garlic, dashi, chilli & lime butter

• 140g (5 oz) unsalted butter, at room temperature

• 30g (1 oz) garlic confit

• 3 teaspoons dashi powder

• 1½ teaspoons chilli flakes

• 3 teaspoons sea salt

• 1½ teaspoons lime juice

• large handful flat-leaf (Italian) parsley, leaves only, chopped

Method

For the butter

1. Place the butter in a mixing bowl and whip until soft and pale, using electric beaters.

2. Add the remaining ingredients and 2 teaspoons water and mix well.

3. Form into a log and wrap in plastic wrap.

4. Chill in the refrigerator for at least 1 hour to firm up.

For the prawns

1. Preheat the grill (broiler) to high.

2. Keeping the heads, tails and shells on, use a sharp knife to cut the prawns lengthways along the top, cutting almost all the way through.

3. Open the prawns up, discard the intestinal vein and rinse with water.

4. Unwrap the butter and slice into eight pieces.

5. Place the prawns in a heatproof trap, flesh side up.

6. Spread a piece of butter over each prawn and place under the grill.

7. Cook for about 3–4 minutes, until the prawns have changed colour and are just cooked.

To serve

1. Serve on a platter with the lime halves and garnish with lots of micro-coriander.