Grilled King Prawns

With Deep Fried Shrimp and Belachan Butter

Ingredients

5 large king prawns  

salt to taste

vegetable or olive oil   1

tsp shrimp paste, toasted over medium heat for 10 mins then ground into a fine powder  

3 tbsp butter  

20 g dried baby shrimp  

oil

microherbs  

chilli threads (dehydrated chilli strands but if unavailable, fresh chillies chopped finely will suffice)

Method
Butterfly the prawns along the back through the head, leaving connected at the legs.
Remove veins and snip off the legs.
Season with salt.
Using a chargrill or grill plate, heat to high and pour oil liberally.
Place the prawns meat side down and cook for approximately 6-8 minutes, until they are just opaque.
Remove and set aside.
Deep fry the dried baby shrimps until crisp.
Make a compound butter and set in the fridge.
Cut into small cubes. 
Place the prawns on a plate.
Garnish with baby shrimps, microherbs and chilli threads.
Drop over a spoon of butter cubes and allow to melt over the grilled prawns.
Serve immediately.