Instructions: First, make the sauce. In a saucepan combine the chilli, lime leaf, lime juice, white wine and some salt and pepper. Bring to the boil and simmer for a few minutes until the mixture reduces a little. Remove from the heat and whisk in the butter, a few pieces at a time, until the butter has been incorporated.

Add salt and pepper to taste and keep in a warm area, do not re-boil.

Now prepare the shellfish. Heat oil and butter in a hot pan and add the garlic and chilli and saute for a moment or two. Add the bug meat or shellfish of your choice and toss until covered in butter. Turn heat down a little and move bug meat around the pan until cooked. 3-5 minutes. If using prawns, cook until bright orange, about 2 minutes.

Wash and dry the salad leaves and arrange on a plate with the shellfish.

Drizzle with the sauce and serve immediately.

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