Nasturtium flowers grow wild in many parts of the world, and although I think many people have seen them, they don’t know that they are edible and taste of strong mustard or spicy capers. They are also incredibly beautiful and brightly coloured. Try to find some that are a bit more off the beaten path (to avoid pollution and pesticides) and be sure to give them a good rinse when you get home. You’ll need a fair few flowers for this butter, so take a basket on your foraging trip. If you’re not willing to forage, you can grow some easily in your garden, and some speciality grocers will have them too.
Ingredients 5
100 g butter, soft
20 g nasturtium petals, picked
1 tbsp white miso
1 kg green king prawns
lemon wedges, to serve
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Method 3
Combine the , and in a food processor and blend until smooth. Set aside.
Flip your onto their backs and split them in half lengthways using a sharp chef’s knife. Try to leave them attached at the tail and head by not cutting all the way through, but try to flatten them as much as possible. Spread the on the prawn meat and place them on a baking tray, cut side up.
Place the under the grill (broiler) of your oven or over an outdoor grill, heated to high. They should be finished cooking in about 3–4 minutes depending on their size. Serve immediately with lemon wedges.
Danielle Alvarez's tips
Look for large, green, fresh prawns. Frozen are fine, but fresh are far superior. These are easy to cook under your oven’s grill (broiler), but can also be cooked over a hot charcoal grill by grilling only on the shell side, which keeps all the delicious butter on the prawn instead of burning in the fire.
