Ingredients
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
SEAWEED BUTTER
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
Method
-
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.