Instructions: Cut vanilla pod in half lengthways and scrape out the seeds. Add to the softened butter.

Crush cardamom pods. Take out seeds and crush again. Add to butter.

Thread raw shelled tiger prawns on to satay sticks and spread with spiced butter. 3 prawns per stick. Heat a cast pan. Swirl in a little oil to prevent the butter from burning.

Sear prawns on both sides until the colour changes. Add saki and flame. Add cream, vanilla pod and seasoning. Scrape up the buttery fish juices into it. When the prawns are finished set on the coconut and basil rice.

Continue to reduce the cream until it has caramelised and the flavour is good. Drizzle a little sauce over and around the prawns. Serve either with a little salsa or a wedge of lime to sharpen it.

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