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How to Cook Boiled-Frozen Unpeeled King Prawns
Instructions
Gather all the necessary ingredients for cooking the king prawns on a clean work surface within easy reach. Having everything measured and ready before you start the cooking process makes the very brief simmering step easier to manage and ensures nothing gets forgotten in the rush.
Rinse the boiled-frozen king prawns thoroughly under warm running water to remove the protective ice glaze, any surface dirt and broken antennas or other small debris. Warm rather than hot water is best here, since hot water can start to cook the prawns prematurely and toughen the delicate flesh.
Fill a heavy-bottomed pot with cold water to about half its capacity, which works out to roughly one litre for a standard-sized cooking pot. Cover the pot with a tight-fitting lid and bring the water to a rolling boil over high heat as quickly as possible to speed up the process.
Add the two tablespoons of salt to the boiling water and stir to dissolve completely. Two tablespoons may sound like a lot, but heavy seasoning of the cooking water is essential here, since the prawns absorb very little salt directly through their thick protective shells during the brief cooking time that follows.
Add the three bay leaves and the three allspice berries to the seasoned water. Both spices release their essential aromatic oils very quickly into the boiling water, which gives the prawns their characteristic warm fragrant note in the finished dish on the serving plate at the table.
Pour in the tablespoon of lemon juice and stir briefly to combine. Lemon juice brightens the seasoning of the cooking water and adds a faint clean acidity that complements the natural sweetness of the king prawn meat beautifully without overpowering its delicate maritime character at all.
Transfer the rinsed king prawns straight into the boiling seasoned water. The prawns may briefly cool the water down enough to stop the boil temporarily, which is perfectly normal. Just keep the heat on high until the boil returns within a minute or two of adding the prawns to the pot.
Once the water returns to a rolling boil, cook the prawns for exactly five minutes. Set a timer to be sure, since even one extra minute of cooking can turn the delicate flesh tough and rubbery. Five minutes is plenty to warm the pre-cooked prawns through to the centre without overcooking.
Turn off the heat immediately when the timer rings. Use a slotted spoon to lift the cooked prawns out of the pot and transfer them to a serving plate or bowl. Peel them just before eating to keep the meat at its juiciest. Drizzle with a little extra lemon juice or serve with lemon wedges. Bon appétit!
Tips
- 1
Never overcook boiled-frozen king prawns, since they have already been fully cooked at the processing plant before freezing. Five minutes of gentle simmering is all they need to warm through to the centre. Anything longer than that turns the delicate sweet flesh tough, rubbery and frankly disappointing on the plate. A kitchen timer is your best friend in any prawn cookery to prevent costly overcooking mistakes.
- 2
Serve the cooked prawns with a generous bowl of homemade dipping sauce on the side for a properly impressive presentation. To pair with another simple boiled protein for a celebration platter, try our beautifully tender step-by-step guide on how to properly boil beef, which uses similar gentle-simmering principles for the juiciest possible results.
- 3
Heavily salt the cooking water without hesitation, since the thick protective shells prevent the prawns from absorbing much salt directly during the brief cooking time. Two tablespoons of salt to one litre of water sounds like a lot, but it produces beautifully seasoned prawns that need almost nothing else at all on the serving plate beyond a final squeeze of lemon juice.
- 4
Save any leftover cooked prawns in the refrigerator for up to two days and use them in salads, pasta dishes or quick stir-fries the next day. For another quick seafood-related dish to add variety to your weekly menu, try our beautifully presented Mimosa salad with pink salmon, which uses canned fish for ultimate convenience.
FAQ
Do I need to thaw the prawns before cooking? +
No, boiled-frozen king prawns can go straight from the freezer into the boiling water without any prior thawing required. Rinsing them briefly under warm running water is plenty to remove the protective ice glaze and any surface debris before they enter the pot. Thawing in advance can actually let the meat dry out slightly and lose some of its natural sweetness during the slow defrosting process in the refrigerator.
How can I tell when the prawns are properly cooked? +
Boiled-frozen prawns are already fully cooked when you buy them from the supermarket, so the only goal during home cooking is to warm them through to the centre without overcooking. Five minutes of gentle simmering in boiling water from the moment the water returns to the boil is plenty for a typical kilogram of standard-sized king prawns to reach the perfect serving temperature throughout.
Can I cook these prawns in the microwave instead? +
Microwave cooking is technically possible but not really recommended for king prawns, since the rapid uneven heating tends to produce rubbery dry meat with cold patches in the centre and overcooked patches at the edges. The traditional simmering method gives far more reliable consistent results, takes barely any longer than microwaving once the water reaches a boil, and seasons the prawns properly through the salted aromatic cooking liquid.
What is the best way to peel king prawns? +
Hold the prawn firmly by the head and tail, then twist gently to separate the head from the body. Squeeze the tail lightly to break the shell, then peel the shell away from the body in one smooth motion. Many people enjoy sucking the flavourful juices from the head before discarding it, while others prefer to remove the dark intestinal vein along the back with a sharp knife.
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