Tiger prawn toban with chilli butter
This tiger prawn toban is brimming with punchy Japanese flavours of shiso, ponzu and a spicy chilli paste. Recipe creator Ross Shonhan says:
”With its Japanese-Peruvian flavours, this dish is from the new branch of my restaurant Flesh & Buns, which specialises in Nikkei cuisine. That’s the cooking of the Japanese diaspora who’ve lived in South America since the 19th century. Peru has a long coastline, so seafood is abundant. A toban is the earthenware pot that’s traditionally used to cook and serve the dish, but you’ll be fine with a heavy-based pan that has a lid.”
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Ingredients
- 6cm piece leek (white part only), very finely sliced lengthways
- 4 spring onions, very thinly sliced diagonally
- 50ml olive oil
- 200g sustainable raw tiger prawns, de-veined (butterflied) and rinsed under cold water
- 6 shiso leaves, finely sliced (optional – see Know-how)
- Crusty bread to serve
For the chilli butter
- 125g unsalted butter, softened
- 75g crushed garlic (about 1 bulb)
- 225g jar ají amarillo paste (see Know-how)
- 1 tbsp sea salt flakes
- 35ml fresh lemon juice
- 90ml ponzu (see Know-how)
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Method
- Whizz the chilli butter ingredients in a food processor until smooth – it’s okay if the mixture splits but don’t let it overheat. (Or mix in a pestle and mortar.) Cover, then chill.
- Put the leek and spring onions in a sieve over a bowl, soak in cold water for 10 minutes (see tips), then drain well.
- Meanwhile heat a toban (see introduction) or heavy-based lidded pan, then pour in the oil. Add the prawns and fry for 3 minutes, turning once, until almost cooked through. Transfer to a plate.
- Add 100g of the chilli butter (see food team’s tip) to the pan and heat until it sizzles. Return the prawns to the pan, then cook for a minute more until cooked through, basting with the buttery juices. Sprinkle with the shiso, if using, and the drained leeks and spring onions, then serve with crusty bread.
Nutrition
- 404kcals Calories
- 30.4g (9.4g saturated) Fat
- 19.5g Protein
- 12.1g (9.7g sugars) Carbs
- 2.1g Fibre
- 2.9g Salt
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