A light appetiser to rival the classic prawn cocktail

Method:

1. In a small bowl, combine the ricotta and honey. Set aside.
2. De-shell and devein the prawns. The easiest way to do this is to squeeze the tail between your index finger and thumb, and pull it off. Then lift the remaining skeleton off of the prawn. For deveining, take a paring knife and cut along the spine of the prawn. Inside, you will see a black string – remove this. Wash the prawns thoroughly under running water. 
3. Place a pan over low heat. Add the butter, and once it’s softened, add the Sichuan granules. Let the butter coat the granules well. Keep the heat low so that the butter doesn’t burn. 
4. While the butter is infusing, roughly chop the prawns. Add to the pan and cook – taking care not to overcook them. They should retain their tenderness. 
5. To serve, assemble the prawns on top of a bed of honey ricotta. With a microplane, add some lemon zest on top.