This dish is simple and decadent. If spot prawns are not available, then use a 15- to 20 (per pound)-size shrimp preferably farmed organic. I prefer white shrimp to black tiger, which seem all texture and no taste to me.
- 2 tbsp vegetable or olive oil
- 1 lb (500 g) spot prawns, peeled
- 1/4 cup butter, cubed
- 1 tbsp lemon juice
- 2 tbsp chopped chives
- 2 tsp chopped fresh tarragon
- Maldon salt
Heat heavy pan until just starting to smoke. Add oil. As soon as oil is hot, slide prawns into the skillet. Sear for about 1 to 2 minutes (1 for prawns, 2 for shrimp) or until crisp and golden. Turn over and cook for 1 more minute. Immediately lower heat and add butter, lemon juice, chives and tarragon. Toss together. Season with salt. Serve immediately.