King Prawn Toban

Charmaine Lu -
  • Half leek, sliced finely lengthways
  • 4 sliced spring onions
  • 50ml olive oil
  • 200g king prawns, deveined and butterflied
  • 6 shiso leaves, finely sliced
  • 125g chilli butter
  • Crusty bread, to serve
  • Soak the leek and spring onions for 10 mins, then drain well. Heat a heavy-based lidded pan with the oil, then fry the prawns for 3 mins, turning once, until almost cooked. Transfer to a plate.
  • Add the chilli butter to the pan and heat until sizzling. Return the prawns to the pan, cook for a minute more, basting with the butter constantly. Sprinkle with the shiso, add the leeks and spring onions, mix together then serve with crusty bread.
20 mins
2 serving