Spot Prawns

This recipe is much simpler than the recipe I wrote for this column in July 2016. I believe it’s quicker. You use live spot prawns. Keep them on ice until ready to cook. I cooked up two pounds of fresh live spot prawns and used two large cooking pots. One chopped lemon in each pot. I used long kitchen tongs to place them in the boiling water. Then a strainer to remove them. Save the ice they arrived in to quickly cool them after they are cooked. We enjoyed them for our dinner and shared with another family. After cooking and cooling, they can be stored in the refrigerator for one day. Cook and store them whole. Peel just before eating.

Ingredients

• Live spot prawns, 1-2 lbs

• Water, 2 quarts per pot

• Fresh lemon, 1 per pot

• Ice, 4-6 cups

• Butter, ¼ pound, optional

Preparation

Add the water and cut lemon to the cooking pot. Bring to a boil. Using long tongs, pick up the prawns and add to the boiling water. When all the prawns have been added, bring to boil again. Begin timing for two minutes. Remove the prawns and set on ice. Move the ice around to cool them. Eat right from the bowl, peeling each prawn, using your fingers. Optional to dip in melted butter.