8 whole raw king prawns, shell on
sea salt
1 teaspoon candied orange (see recipe)
1 teaspoon chopped chives
100ml mascarpone (see recipe for lime-vanilla mascarpone or use shop-bought mascarpone)
LIME-VANILLA MASCARPONE makes about 800 ml / prep 10 mins plus overnight setting time & 24 hrs draining time / cook 5 mins
2 limes, zested and juiced
1 litre cream
1 vanilla bean
1 teaspoon citric acid
CANDIED ORANGE prep 10 mins plus cooling time / cook 2 hrs 40 mins
peel of 1 orange, pith removed
100g sugar
100ml water

You could buy mascarpone, but I have included a recipe should you wish to make your own.

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1.Butterfly the prawns by splitting them down the middle on the underside.
2.Season with salt then start to char grill them on a low heat on the bars of a barbecue shell-side down. You can also do this under a grill, shell-side down.
3.Add the candied orange and chopped chives to the mascarpone, bring to a gentle simmer and cook until fragrant, about 2 minutes.
4.Remove from the heat. Baste the prawns with this as they cook, cooking until the meat turns opaque, about 4 minutes.
5.Turn the prawns over to flesh-side down and give them a quick flash, about 20 seconds, to give them a bit of char before pulling them off to rest.
6.Baste with more mascarpone and serve.
8.Bring the lime zest, cream and vanilla bean to a rolling boil for 4 minutes exactly, until the cream separates.
9.Add the lime juice and citric acid and bring the cream back to the boil.
10.Simmer for 1 minute exactly and remove from the heat.
11.Pour through a fine sieve and place in the fridge overnight until it begins to set.
12.Line a sieve with a muslin cloth and place it over a deep bowl.
13.Pour in the cream, cover with plastic wrap and let stand for 24 hours.
14.Scoop the mascarpone from the muslin into a container and refrigerate.
15.This makes more than you need but it will last for 10 days in the fridge.
17.Finely slice the orange peel, put into a small pot and cover with cold water.
18.Bring to the boil then strain the peel through a fine sieve, discarding the water.
19.Put the peel back into the pot, cover again with cold water and repeat the boiling/ straining process three more times to remove any bitterness from the orange.
20.Bring the sugar and water to the boil in a small saucepan and simmer for 2 minutes.
21.Add the peel and bring back to the boil for 1 minute.
22.Remove it from the heat and allow the peel to cool in the syrup.
23.Drain off the syrup and set to one side – you don’t need to use it for this recipe but don’t throw it out as it’s great for making cocktails.
24.Spread the peel out on a piece of non-stick paper and place into a low oven to dry out, which can take a couple of hours.
25.Once the peel is dry, keep it in an airtight container.

Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain