Method
Rinse and drain the prawns.
To make the savoury butter you can simple blitz all the ingredients together in a food processor. However, I prefer to make it by hand on a board, so first mash the butter up on your chopping board. Crush the garlic with the flat side of your knife and remove the skin and any green shoot that may be inside. Sprinkle with a little sea salt and work into the garlic by applying pressure through the flat part of your knife. Use the knife at an angle to comb the garlic toward you, push the garlic back and forth to paste it, then mix in with the butter. Sprinkle with the black pepper.
Remove the leaves of the herbs from the stem (except coriander where you can chop the stems too), and finely chop, then mix with the butter.
Finally work in the lemon zest, juice and fennel seeds. Place the butter in a sheet of foil and roll into a log, and fold the edges to seal in the butter. Keep in the fridge. You can also freeze it for up to 6 weeks.
To cook the prawns melt 100g of the butter in a large pan, when it starts to gently foam, add the prawns and turn up the heat. Let the prawns settle on one side and let them colour – pinkish brown, then turn them over and cover with a lid for 5 minutes.
Remove from the heat and leave to stand for 5 minutes. Plate 5 prawns per person and spoon over the melted butter sauce. Serve with fresh crusty bread and a crisp salad. Don’t forget a finger bowl!