Barbie dazzlers: Prawns with fennel-seed butter
Sometimes simple is best. Make sure to melt the butter at the last minute so it sizzles when it’s poured over the prawns, and follow it with a squeeze of lemon. I serve this with a glass of cold white wine.
SERVES 2-4, depending on sides
SETUP Direct cooking
PREP TIME 5 minutes
COOK TIME 5 minutes
vegetable oil, for cooking
12 shell-on king prawns
1 tbsp fennel seeds
50g butter
1 tsp dried chilli flakes, or to taste
1 tbsp lemon juice, plus wedges to serve
sea salt and freshly ground black pepper
- Prepare a barbecue for direct cooking over medium heat.
- Lightly oil the prawns, season with salt and grill them over direct heat for 1-2 minutes on each side, until completely pink. Transfer to a serving plate.
- Lightly crush the fennel seeds (either in a pestle and mortar or with something heavy), then combine them with the butter, chilli flakes, lemon juice and some salt and pepper in a small saucepan. Sizzle gently for a minute, then pour the butter over the hot prawns.
- Serve immediately, with lemon wedges.
TO COOK INDOORS Preheat a cast-iron griddle pan over a high heat for at least 5 minutes and cook the prawns for 1-2 minutes on each side, or until pink all over.