Penny’s Poached Prawns
- 20 raw tiger prawns – peeled
- 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