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For the prawns:
Pre-heat the grill.
Heat a large griddle pan. Add the oil and butter to a frying pan and heat until the butter has melted.
Add all of the other ingredients and take off the heat. Season to taste and set to one side to infuse.
Lightly oil the prawns then place on the griddle pan and cook for a couple of minutes on each side.
Finish with the prawns flesh side up and pour over the chilli, herb butter.
Place the prawns under the grill for a few minutes or until they are cooked through.
For the bean salad:
Heat the olive oil in a pan.
Add the onion and garlic and cook for a few minutes until the onion has softened.
Add in the spices and cook for a further few minutes.
Add in the beans and sugar and cook for a further minute.
Remove from the heat and stir through the crème fraiche and basil and season to taste.
Pile the bean salad in the centre of the plate and top with 3 prawns per person.
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