Ken Hom cooks a delicious Macanese chilli prawns starter on Saturday Kitchen with James Martin.

Ken says: “A beautiful starter for a Chinese-style banquet. Serve the stuffed prawns on a platter and let people help themselves.”

The ingredients for the Macanese prawns: 4-6 large uncooked, unpeeled prawns, 5 tbsp olive oil, 3 tbsp garlic, finely chopped, 150g onion, finely chopped, 2 tbsp finely chopped spring onions, 50g red chillies, finely chopped and salt and freshly ground black pepper, to taste.

For the sauce: 100g cold butter, cut into small cubes.

For the garnish: 1 lemon, cut into wedges.