King prawns poached straight

This method prevents the prawns from breaking during further processing such as opening them into butterfly shapes, preserving them in tunnel shapes, or using them on nigiri sushi.

King prawns poached straight

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king prawns



wooden skewers



stock or water

Preparation method

  • Remove the heads from the prawns and pull out the intestinal tract.
  • Thread the prawns onto a wooden skewer.
  • Bring the stock or water to the boil.
  • Add the prawns and remove the pan from the heat immediately.
  • Leave the prawns to cool down in the stock or water.
  • Peel at room temperature.

Serving suggestions

  • As a component in a salad or as part of a fruits de mer.
  • Serve as a snack with a lovely garlic and lemon mayonnaise.
  • As an amuse-bouche tied to a bouquet of charred green asparagus drizzled with prawn oil.
  • As a component of nigiri sushi. Cut the prawn on the belly side, leaving the back side together. Open the flesh like a butterfly. 

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