Ingredients

4 King Prawns
1/2dzn Egg Yolks
10ml Butter (unsalted)
30ml White Wine
10ml Lemon Juice
10g Cayenne Pepper
Salt (to taste)
1 bunch Asparagus

Making the Hollandaise Sauce

Add egg yolks to a saucepan and whisk until it starts to thicken. Slowly melt 1/3 amount of the butter in a low heat and whisk constantly. Add more butter and repeat the process over the low heat until you have used up all the butter. Season with cayenne, white pepper and salt. Pour lemon juice and white wine and whisk again. Set in a bowl.

Chop bottom end of asparagus and peel skin off.

On the teppanyaki

Saute asparagus on oiled teppan plate. Cook for 1 half minute. Sprinkle sea salt (to taste). Add butter and roll asparagus around. Serve on a plate first.

Splash some vegetable oil on the hot plate and lay the sliced prawn on the teppan with your spatula. Turn prawns over with spatula. Pour the heated Hollandaise Sauce over the prawns. Cover prawns with a teppanyaki lid. Steam for 1 minute. Take lid off, scrape off and serve last.