Everyday

Easy entertaining, simple weeknight dinners and suppers to share.

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Kombu butter prawns with stir-fried greens

SERVES 2 // PREP 30 MINS // COOK 10 MINS

• 8 extra-large uncooked prawns (about 100gm each), butterflied, heads and tails intact

• 1 tbsp neutral-flavoured oil

• 1 tbsp julienned ginger

• 1 garlic clove, crushed

• 1 bunch baby bok choy, trimmed, leaves separated

• ½ bunch (100gm) water spinach, cut into 10cm lengthways

• 2 tbsp light soy sauce

• Pinch of caster sugar

• Toasted sesame seeds and thinly sliced spring onion, to serve

KOMBU BUTTER

• 100 gm unsalted butter, softened

• 3 tsp kombu shiitake dashi powder (we used Spiral)

• 2 tsp shiro (white) miso

• Finely grated zest of ½ lime, plus lime wedges to serve

1 For kombu butter, combine all ingredients in a small bowl, season and set aside at room temperature.

2 Spoon a little kombu butter onto flesh side of each prawn and season. Heat a barbecue or char-grill to high. Char-grill prawns, turning occasionally, until charred and just cooked through (4 minutes). Transfer to a serving platter, spoon over remaining butter and cover loosely with aluminium foil.

3 Heat oil in a wok over high heat. Stir-fry ginger and garlic until fragrant (1 minute). Add bok choy and water spinach; stir-fry until almost tender (1-2 minutes). Add soy sauce and sugar; stir-fry until vegetables are tender (1 minute). Transfer to a serving bowl; scatter with sesame seeds.

4 Divide stir-fried greens and prawns among plates and scatter with sesame seeds and spring onion. Serve with lime wedges on the side.