In this instance, big is best! The bigger the prawn, the better they taste. This chargrilled prawns with lemon and Sichuan pepper butter dish works well as a starter or as part of a shared menu. However my favourite way to enjoy is simply with a crusty baguette and a glass of wine!

Serves: 4 – 6

Lemon & Sichuan Pepper Butter:
100g unsalted butter
2 cloves garlic, finely chopped
2 tsp Sichuan peppercorn, crushed OR black peppercorns, crushed
1 lemon, zested and juiced
1 tbsp baby capers
1 tsp salt flakes, or to taste
12 green king prawns, cleaned & split wide open along the belly
12 metal skewers

To serve:
fresh basil leaves
1 lemon, cut into wedges



METHOD

1. Heat butter until melted in a small saucepan over medium-low heat then add garlic and Sichuan pepper and remove from heat immediately. Add lemon juice and zest, capers and salt and mix thoroughly.
   
   
2. Thread prawns onto skewers and arrange belly-up in a shallow lasagne-style dish. Brush prawn flesh generously with lemon butter. Reserve remaining butter for cooking the prawns. Cover and leave to marinate for 30 minutes.
   
   
3. Preheat the BBQ grill until hot. Brush prawns with reserved butter the place onto BBQ grill flesh side down. Cook for 3-4 minutes then flip onto their backs and finish cooking for a further 2-3 minutes or until just cooked through and lightly charred.
   
   
4. To serve, arrange char-grilled prawns on a serving platter and pour over any remaining lemon pepper butter. Garnish with fresh basil leaves and wedges of lemon and serve immediately. 

Note: All recipes tested use standard 250ml/9oz cup and 20ml/1oz tablespoon

Recipe and Food Styling: Leanne Bennett-Jones
Photography: Jon Webb