Penny’s Poached Prawns

AGA oven recipes Pennys Poached Prawns


  • 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