Tom Aikens prepares a simple summery prawn dish on Iron Chef UK. The prawns are poached in herby butter, giving them a tender and intensely flavoured finish.
For the dressing
1. Place the clarified butter in a pan with the garlic, thyme, lemon juice, seasoning and lemon peel. Infuse for 10 minutes on a low heat.
2. Add the prawns and cook very, very gently for 3-4 minutes, the butter should not be above 55°C.
3. For the dressing, take the butter and warm it through then add the garlic, lemon and seasoning. Cook for 2-3 minutes then add the chives
4. To serve, place the prawns down the middle of the plate with the dressing drizzled around them.
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