Prawns in Star Anise Chilli Butter

I found this on the Scotsman and made it for lunch today. We thought it was pretty good, and a bit different. I followed the directions as written, but using an ovenproof pan or just topping the stir-fried prawns with the butter mixture and heating it on the stove top would also work. I used regular king prawns which I seasoned before serving. We like spicy food, so next time I'd use an extra chilli or two. Should pair well with fettucine or rice, but if serving as is a crusty loaf to mop up the sauce is a must.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 20  raw peeled tiger shrimp
• 3  whole star anise
• 3  whole garlic cloves
• 1  tablespoon  vegetable oil
• 100  g unsalted butter
• 3  red chilies
• 1  bunch  coriander (cilantro)

Directions

1. Pre-heat oven grill on highest setting.
2. Lightly crush star anise, mash garlic, finely slice chillis, chop coriander, and drop these into a running food processor along with the butter. When mixture forms a ball, scrape down sides of bowl and place mixture in a dish.
3. Stir fry the prawns in the vegetable oil in a very hot wok.
4. When done, put prawns into an oven-proof dish and top with butter mixture. Cook for a maximum of one minute under heated grill.
5. Serve on its own or with bread to mop up the juices.