Shellfish and Dai Dai Butter Emulsion

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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To make the Prawn Butter

  • 1 kg (2 lb 4 oz) unsalted butter
  • 500<


To make the Prawn Butter

Cut the butter into small cubes. Heat the butter in a large deep saucepan over medium heat until completely melted. Add the prawn heads and stir to coat. Increase the heat to high and cook the prawn heads and butter until golden brown and fragrant. Remove from the heat and leave to infuse for 1 hour.

Gently ladle off the roasted prawn-head clarified bu