Spot Prawn Boil
Live spot prawns boiled briefly in salted water and eaten with lemon butter.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 16 g
- carbs
- 1 g
- protein
- 28 g
- calories
- 260
Instructions
- 1
Bring a large pot of well-salted water to a rolling boil with the bay leaves.
- 2
Drop in the prawns in batches so the water does not lose the boil.
- 3
Cook for 90 seconds to 2 minutes, until they turn pink and curl.
- 4
Lift out immediately into a bowl of iced water for 30 seconds, then drain.
- 5
Warm the butter with the garlic and lemon juice.
- 6
Pile the prawns on the table and let everyone peel their own.
Chef's tips
Twist the heads off before cooking if you want to avoid the enzyme that softens the tail meat during storage.
Ingredient substitutions
- spot prawns → any large fresh shell-on prawn, adjusting timing
Storage
Eat the day they are cooked.
Common mistakes to avoid
- •Overcooking into rubber
- •Under-salting the water
Serving suggestions
Cooked Spot Prawn Boil?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
