320g King prawns
80g Pepe Saya 5th Duke butter
5g baby capers
20g lemon
5g parsley
5g chives
50g finger limes
Deshell and devein prawns leaving head and tail on the prawn.
Season prawns lightly with salt and oil; having a hot char-grill or barbeque will get the best result for cooking the prawns, lightly grill to achieve nice carriage (char marks on the prawns).
Transfer prawns to a hot pan with oil, add butter and capers to the pan for 1 minute and finish with lemon juice, parsley and chives.
Toss sliced finger limes into the pan.
Serve prawns in a deep bowl facing the same way and pour the sauce over the prawns. Garnish with fresh micro herbs or a slice of lemon.
Recipe provided by The Darwin Club
