Sauteed Head-on Prawns with Two Ginger Beurre Noisette

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4 ounces butter

12 large head on prawns, (U-5's), tail peeled using salt-water technique

Fleur de sel, for seasoning

Ichimi (Togarashi), for seasoning

2 large shallots, minced

1 tablespoon ginger, minced

2 tablespoons gari (pickled ginger), sliced thinly

2 lemons, juiced

1 tablespoon chives, finely chopped