Method

1. Preheat your oven to 200°C.
2. Combine soy sauce & black sugar in a bowl and microwave on high for 15 secs. Meanwhile, roughly chop seaweed into small pieces about 0.5cm or so.
3. Add chopped seaweed and salted butter into the bowl of soy sauce and sugar. Mix until there are no streaks of butter left in the mixture, then set aside.
4. Butterfly cut the topside of the prawn body just after the head all the way to the tail without cutting through the other side, as you would do to a hot dog bun. Toss to coat in oil and season with a pinch of salt and black pepper.
5. Spread the prawns open & place the prawn shell side down onto a tray, slotting it closer to the oven’s top shelving and bake for 7-8 mins until cooked.
6. Alternatively, you can use a pan over medium high heat and place prawn shell side down and cook for about 2-3 mins covered and 1 min uncovered until cooked.
7. Remove prawns from the oven and spoon a teaspoon or your desired amount of butter over them, letting the heat melt it. Garnish with spring onions or coriander if using and serve immediately.

*This is the first recipe of a 3-part series: 3-Course Meals under $15/person.
Create the accompanying dishes here: Quick Seabass Miso Ochazuke (Main), Kimchi Fish Pancake Fritters (Side)