King Prawns With Fennel and Saffron Spiced Butter

15 min 4 servings
  • 80g Lurpak® Butterbox Slightly Salted, softened
  • 2 tsp fennel seeds
  • 1 tsp dried chilli
  • Pinch of saffron
  • 2 cloves garlic, peeled and finely chopped
  • 16 large king prawns, heads removed
  • Zest and juice of one lemon
  • Small bunch of flat-leaf parsley, roughly chopped
King Prawns With Fennel and Saffron Spiced Butter


In a small bowl, mix together the softened Lurpak®, fennel seeds, chilli and saffron. Season with salt and freshly ground black pepper.

Place the butter mixture onto a large piece of cling film and shape into a log shape, cover and refrigerate for one hour or until firm.

Heat a large frying pan . When hot, add the butter and garlic, and when it starts to melt add the prawns. Stir continuously for about 3-4 minutes or until the prawns turn pink. If the butter starts to brown add a splash of water. Stir in the lemon zest, flat-leaf parsley and a squeeze of lemon juice.

Serve immediately with crusty bread and a green salad.

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