Ingredients:
• 1kg green prawns, weighed whole
• 50g butter
• 2 Tbsp Comvita UMF 5+ Mānuka Honey
• 4 cloves garlic, crushed
• 1 red chilli
• 1/4 cup finely chopped chives
• 1/2 tsp lemon zest
• 1 tsp salt
• 1 Tbsp lemon juice plus extra lemon for serving
• 1 Tbsp extra virgin olive oil plus extra for cooking
• Extra lemon zest and salt flakes for serving
for the dressing
• 1/4 cup extra virgin olive oil
• 3 Tbsp Comvita UMF 5+ Mānuka Honey
• 2 tsp Dijon mustard
• 1.5 Tbsp white wine vinegar
• Juice of half a lemon
• Pinch of salt
Method:
Shell and devein the prawns, slicing them down the back so they curl up as they cook. Place butter in a small saucepan, melt and continue cooking until it smells nutty and the milk solids have turned brown. Remove from heat and allow to cool for five minutes.
Cut the chilli in half. Finely chop one half and finely sliced the other. Mix together the garlic, finely chopped chilli, all but one tablespoon of chives, Mānuka honey, lemon zest, salt and oil. Then slowly stir in the brown butter. Pour half this mix over the prawns and toss to coat. Set aside to marinade for at least ten minutes. Add the lemon juice to remaining marinade.
Mix together one teaspoon each of lemon zest and salt flakes and set aside with the sliced chilli and remaining chopped chives. This will be used to garnish.
Heat a large pan on medium heat and add a drizzle of oil. Once hot add the prawns in batches, cooking for one minute each side until they are golden brown. Once cooked add all the prawns back into the pan and pour over remaining sauce. Toss to coat; the sauce should quickly caramelise. Remove from the heat and scatter over your prepared garnish. Drizzle with extra Mānuka honey and serve.