Penny’s Poached Prawns

Ingredients

20 raw tiger prawns – peeled
and deveined
Poaching liquid
Chopped parsley and lemon wedges to garnish

For the poaching liquid:

Combine 125ml of water and dry white wine, 6 tbsp. olive oil, 2 sliced garlic cloves, a diced red onion, pared zest of a lemon and its juice, 1 tbsp. toasted coriander seeds, ½ tbsp. pink peppercorns, ½ tsp. dried chilli flakes.

Bring the poaching liquid up to the boil on the boiling plate and then move to the simmering.

Poach the prawns for 3-4 minutes until pink and then remove with a slotted spoon and keep warm.

Move the liquid to the boiling plate and reduce to half the amount.

Pour over the prawns and allow to cool; then chill.

Serve with slices of gravlax and griddled king prawns, a roasted red pepper mayonnaise, watercress garnish, chopped parsley and lemon wedges.

Enjoy with garlic croutons.

Recipe and Images by Penny Zako

Penny’s Poached Prawns

Ingredients

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.

AGA Australia wishes to acknowledge the Wurundjeri Woi Wurrung and Bunurong peoples of the East Kulin Nations who are the TrADITIONal Custodians of the land on which we work and gather. We pay our respect to elders, both past and present.