Grilled Prawns with saffron ghee

Ingredients:

664g jumbo prawns

2 lemons

1 tsp salt

¼ cup rapeseed oil

1/4 tsp black pepper, freshly crushed

½ tsp fennel seeds, freshly ground

1 tsp onion powder

1 tsp garlic powder 

Method:

Butterfly the prawns. Mix all of the above and marinate/chill for 2 hours.

Saffron Butter

Ingredients:

1/2 tsp saffron plus ¼ tsp to add in stage 2

¼ tsp salt

140g ghee

Garnish:

10g finely chopped chives

2 lemons, sliced

Method:

Crush the saffron and salt in a mortar and pestle. Add a teaspoon of hot water and let it dissolve. Add the butter and remaining whole saffron threads. Leave at room temperature.

Baste the prawns with the butter (about 1/4 tsp each prawn for crayfish in the shell or add 3 tbsp to bowl with the butterfly prawns and mix well. Grill on a bbq or under an oven grill at 250C for about 4/5 minutes. Serve with lemon and chives.