COOKING WITH NEIL PERRY

Split and Roast Skull Island King Prawns with Spicy Butter

SERVES 4

INGREDIENTS

12 large king prawns (preferably from Skull Island, far north Australia)
2 limes, halved
Sea salt and freshly ground pepper
Extra-virgin olive oil and very finely chopped chives, to serve

FOR THE SPICY BUTTER

8 dried long red chillies, soaked overnight 1 tsp cumin seeds
1 tsp coriander seeds
4 garlic cloves, roughly chopped
1 ½ tbsp extra-virgin olive oil
250g unsalted butter, at room temperature
Juice of ½ lemon

METHOD

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