Ingredients

· 6 cm piece leek (white part), sliced lengthways

· 4 spring onions, sliced diagonally

· 50 ml olive oil

· 200 g tiger prawns

· 6 shiso leaves, sliced

· Crusty bread to serve

For the chilli butter

· 125 g unsalted butter, softened

· 75 g crushed garlic

· 225 g ají amarillo paste

· 1 tablespoon sea salt flakes

· 35 ml lemon juice

· 90 ml ponzu

Method

Whizz the chilli butter ingredients in a food processor until smooth. Cover, then chill. Put the leek and spring onions in a sieve over a bowl, soak in cold water for 10 minutes, then drain well. Meanwhile heat a toban or heavy-based lidded pan, then pour in the oil. Add the prawns and fry for five 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, if using, and the drained leeks and spring onions, and serve with crusty bread.