5-Ingredient Prawns with Finger Lime Butter

Ingredients

• id: king_prawns metric: 800g imperial: 1.75 lb name: king prawns, peeled and deveined

• id: finger_limes metric: 4 large imperial: 4 large name: finger limes (or 2 regular limes if unavailable)

• id: butter metric: 100g imperial: 7 tbsp name: unsalted butter, softened

• id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced

• id: olive_oil metric: 30ml imperial: 2 tbsp name: extra virgin olive oil

Instructions

1. Cut the {finger_limes} in half lengthwise and carefully scoop out the citrus caviar pearls with a small spoon. Set aside the pearls and reserve any juice that collects.

2. In a small bowl, mash the softened {butter} with half the {garlic} and a pinch of salt until well combined. Fold in half the finger lime pearls and any collected juice. Set aside.

3. Pat the {king_prawns} dry with paper towels and season with salt and pepper. Heat the {olive_oil} in a large skillet over medium-high heat until shimmering.

4. Add the prawns to the hot pan in a single layer, cooking for 2-3 minutes until the undersides are golden and caramelised. Flip and cook for another 1-2 minutes until just cooked through and pink.

5. Reduce heat to low and add the remaining {garlic} to the pan, cooking for 30 seconds until fragrant. Add the finger lime butter and swirl the pan until the butter melts and coats the prawns.

6. Remove from heat and sprinkle with the remaining finger lime pearls. Serve immediately while the butter is still bubbling and the citrus pearls pop with each bite.

Instructions

Finger Lime Substitute: If finger limes aren't available, use the zest and juice of 2 regular limes mixed with 1 tablespoon of capers for a similar citrus burst effect.

Prawn Selection: Choose prawns that are firm to touch with no fishy smell. Frozen prawns work well - just ensure they're completely thawed and patted dry.

Butter Temperature: The butter should be soft enough to mash easily but not melted. Take it out of the fridge 30 minutes before cooking.

Don't Overcook: Prawns cook very quickly and become rubbery if overdone. They're ready when they turn pink and curl slightly.

Storage: This dish is best served immediately while the butter is warm and the finger lime pearls are at their most vibrant.

Serving Suggestions: Serve over steamed jasmine rice, pasta, or with crusty bread to soak up the delicious finger lime butter. A simple green salad balances the richness perfectly.