Tiger prawn toban with chilli butter recipe

Name: Tiger prawn toban with chilli butter recipe
Total time: 20 min
Ingredients: 6cm piece leek (white part only), very finely sliced lengthways; 4 spring onions, very thinly sliced diagonally; 50ml olive oil; 200g sustainable raw tiger prawns, de-veined (butterflied) and rinsed under cold water; 6 shiso leaves, finely sliced (optional – see Know-how); Crusty bread to serve; 125g unsalted butter, softened; 75g crushed garlic (about 1 bulb); 225g jar ají amarillo paste (see Know-how); 1 tbsp sea salt flakes; 35ml fresh lemon juice; 90ml ponzu (see Know-how)

www.deliciousmagazine.co.uk

This tiger prawn toban by Ross ShonHan is brimming with punchy Japanese flavours of shiso, ponzu and a spicy chilli paste.

View full recipe on www.deliciousmagazine.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.deliciousmagazine.co.uk.

Share this recipe:

Cooking tools:

Food processor
Mortar and pestle
Fine-mesh sieve
Mixing bowl
Saute pan
Toban
Stove
Spatula
Spoon
Chef's knife
Cutting board
Plate
Refrigerator
Kitchen scale
Measuring spoon

Ingredients

6cm piece leek (white part only), very finely sliced lengthways
4 spring onions, very thinly sliced diagonally
50ml olive oil
200g sustainable raw tiger prawns, de-veined (butterflied) and rinsed under cold water
6 shiso leaves, finely sliced (optional – see Know-how)
Crusty bread to serve
125g unsalted butter, softened
75g crushed garlic (about 1 bulb)
225g jar ají amarillo paste (see Know-how)
1 tbsp sea salt flakes
35ml fresh lemon juice
90ml ponzu (see Know-how)