Tiger prawn toban with chilli butter

Method

1. 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.
2. Put the leek and spring onions in a sieve over a bowl, soak in cold water for 10 minutes (see tips), then drain well.
3. 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.
4. 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.