SPLIT AND ROAST SKULL ISLAND KING PRAWNS WITH SPICY BUTTER
SERVES 4
12 large king prawns, preferably from Skull Island2 limes, halved extra virgin olive oil chives, very finely chopped, to
SPICY BUTTER
8 dried long red chillies, soaked overnight1 tsp cumin seeds1 tsp coriander seeds4 garlic cloves, roughly chopped1½ tbsp extra virgin olive oil250g 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…
