Butter-basting is a gentler, more controlled method of cooking prawns than a simple hot-oil sear. Melt butter over medium-high heat until it foams and smells nutty, then add seasoned prawns in a single layer. After the first side is golden (about 1–1½ minutes), flip and immediately begin tilting the pan and spooning the foaming butter repeatedly over the prawns as they finish cooking. This continuous basting cooks the prawns more evenly from all sides rather than relying solely on direct contact heat, reducing the risk of overcooking. The butter also adds richness and a nutty depth that oil alone cannot provide. The prawns should be removed from heat as soon as they are pink, curled, and just barely opaque through the center — they will carry over slightly in residual heat. Bouncy to the touch means done; rubbery means overcooked.