4 whole green king prawns
2 x 350g porterhouse steaks
1 Tbsp sea-salt flakes
Freshly ground black pepper, to season
3 Tbsp extra virgin olive oil
1 lemon, halved Green salad, to serve
10g dried arame seaweed (available from Asian grocers)
200g unsalted butter, chopped, softened
Finely grated zest and juice of 1 lemon
1 Tbsp soy sauce
1 Tbsp finely grated ginger
¼ tsp cayenne pepper
To make seaweed butter, soak arame in cold water for 30 minutes. Drain well. Reserve a little for garnish, roughly chop remainder
Put chopped arame, butter, zest, juice, soy, ginger and cayenne in a food processor and process until combined and whipped. Set aside ¼ and freeze remainder in plastic wrap for another use.
Using a serrated knife, butterfly prawns by splitting down backs.
Heat a barbecue flat plate or medium frying pan over a high heat. Sprinkle steaks with salt, season with pepper and drizzle with oil. Cook steaks for 2½ minutes each side or until browned. Add seaweed butter and cook for a further minute each side for medium-rare or until cooked to your liking. Set aside on a plate and cover loosely with foil. Reserve pan juices. Wipe pan clean then cook prawns for 90 seconds each side.
Transfer steaks to serving plates. Lay prawns on top, spoon over reserved juices and squeeze with lemon. Top with remaining arame and serve with salad on the side.