Poached Large Prawns (+) Recipe

Prepare aromatics and liquid

Pour 2 liters of water into a large wide pot. Add 120 ml dry white wine if using. Halve the lemon and squeeze the juice into the pot, then drop the halves in. Lightly crush 1 tbs black peppercorns with the flat of a knife (or use a mortar) and add them along with 2 bay leaves, 2 crushed garlic cloves, 2 tbs coarse sea salt, and the sprig of dill. Bring the liquid to a gentle simmer over medium heat—do not let it reach a rolling boil. Simmer for 4–5 minutes to allow the aromatics to infuse.

Adjust temperature

Reduce heat so the liquid is barely simmering; you should see small bubbles around the edge but not a vigorous boil. The target poaching temperature is about 70–80°C (160–175°F).

Prepare prawns

While the liquid comes to temperature, rinse 1 kg large prawns under cold water and pat dry with paper towels. If shells are on, leave them for flavor; you may devein by running a small paring knife along the back and removing the dark vein if desired. Keep heads attached or remove as preferred.

Poach prawns

When the poaching liquid is at a gentle simmer, carefully lower the prawns into the pot in a single layer. Do not overcrowd — poach in batches if necessary. Cover the pot and remove it from the heat. Let the prawns sit in the hot poaching liquid for 4–6 minutes for large prawns (cooking time depends on size: 4 minutes for very large, up to 6 for extra-large). The prawns are done when shells turn opaque and pink-orange and the flesh is firm and opaque.

Shock in ice bath

While prawns poach, prepare an ice bath by filling a large bowl with cold water and 4 cups of ice. Using a slotted spoon or spider, transfer the prawns immediately to the ice bath to stop cooking and lock in a firm, tender texture. Let them chill for 2–3 minutes until completely cooled.

Drain and dry

Remove prawns from the ice bath, drain well, and pat dry with paper towels. If you left shells on and prefer to serve peeled, remove shells and tails now, or serve whole depending on presentation.

Plate and season

Arrange prawns on a platter. Drizzle or brush with 60 g melted unsalted butter if using, or serve the butter on the side as a dipping sauce. Sprinkle 2 tbs chopped fresh parsley and 1 tsp sea salt flakes evenly over the prawns. Add lemon wedges for squeezing at the table.

Serving suggestions

Serve immediately chilled or at room temperature as an appetizer or with salad, crusty bread, or steamed rice. Leftover cooked prawns can be refrigerated in a covered container for up to 2 days.