Prawn Butter

• 250 g (9 oz) unsalted butter, at room temperature
• 100 ml (

In a heavy-based frying pan, heat the olive oil and fry the prawn shells until well coloured and cooked. The oil will turn red. Remove the shells from the pan and cool. Add to a food processor with the butter, lemon juice, sea salt and some freshly ground pepper. Process to a purée, then remove and push through a drum sieve to remove all the shell. Roll the mixture in a sheet o