Hibachi prawns

• makes 10

• Preparation time:

• Cooking time:

Ingredients

10 large king prawns, split in half
250g unsalted butter, softened
50g sheet of kombu, finely ground (you can substitute with kombu powder found at local japanese grocer)
20g finishing salt

Method

Mix kombu and butter together. Set in the fridge and cut into discs.
Over charcoal, place prawns shell side down.
Once coloured, place butter on Prawns and finish under a grill or salamander.
Finish with a little salt, and pour all extra butter over prawns.

Notes