Tiger Prawn Toban with Chilli Butter

  • 04 Sep - 10 Sep, 2021
  • Mag The Weekly
  • Cookery


· 2-3 long leeks

· 4 spring onions

· 50 ml olive oil

· 200 g raw tiger prawns

· 6 shiso leaves

· Crusty bread to serve

· For the Chilli Butter

· 125 g unsalted butter

· 75 g crushed garlic

· 225 g jar aji amarillo paste

· 1 tablespoon sea salt flakes

· 2-3 tablespoons lemon juice

· 90 ml ponzu sauce


Whizz the chilli butter ingredients in a food processor until smooth. Cover, and then chill. Put the leeks and spring onions in a sieve over a bowl, soak in cold water for 10 minutes, and drain well. Meanwhile heat a toban or a lidded pan, then pour in the oil. Add the prawns and fry for three minutes, turning once, until almost cooked through. Transfer to a plate. Add 100 g of the chilli butter 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 leaves and the drained leeks and spring onions. Serve with crusty bread.