Ingredients

• 4 ounces butter
• 12 large head on prawns, (U-5's), tail peeled using salt-water technique
• Fleur de sel, for seasoning
• Ichimi (Togarashi), for seasoning
• 2 large shallots, minced
• 1 tablespoon ginger, minced
• 2 tablespoons gari (pickled ginger), sliced thinly
• 2 lemons, juiced
• 1 tablespoon chives, finely chopped

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Instructions

1. In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
2. Plate the prawns on a large oval and garnish with chives.
3. Wine suggestion: Renwood Viognier 1995