Ingredients
· 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

Method
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.