Deviled Prawns

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16 gulf prawns (about 1 pound), peeled (leave tail on), deveined

Kosher salt and white pepper to taste


1/4 cup tomato ketchup, or 1 pint ripe sweet cherry tomatoes

1 teaspoon minced fresh ginger

1 to 2 Thai bird chiles

12 roasted garlic cloves

1 teaspoon cayenne

2 tablespoons Chinese rice wine (Shaoxing wine)

2 tablespoons chicken stock

3 tablespoons oyster sauce

2 tablespoons sriracha sauce

1 tablespoon sugar

15 Thai basil leaves

1 magrut leaf (kaffir lime), finely minced

1 green onion, thinly sliced on the diagonal

2 tablespoons cold unsalted butter, sliced

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