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Boiled Prawns

Name: Boiled Prawns
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Boiled Prawns
Ingredients: 500g raw whole prawns; 2 litres water; 2 tablespoons sea salt; 1 lemon sliced; 1 sprig fresh dill

Boiled Prawns are a simple and fast way to prepare fresh seafood at home. This method ensures the prawns stay juicy and tender while maintaining their natural sweetness. You can serve them chilled with a dip or use them in salads and sandwiches. It is a very versatile basic recipe that takes very little time to master.

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Benefits of making boiled prawns

Boiling is a gentle cooking method that preserves the delicate texture of the seafood. When you make boiled prawns with the shell on, it helps keep the moisture trapped inside. This prevents the meat from becoming tough or dry during the process. It is a healthy way to enjoy prawns without adding extra fats or oils.

Step by step: boiled prawns

Step 1

Prepare water: Fill a large saucepan with two litres of water and add the sea salt. Put the sliced lemon and fresh dill into the pot for extra flavour. Bring the water to a rolling boil over a high heat.

Step 2

Add prawns: Carefully place the raw prawns into the boiling water using a slotted spoon. Make sure the prawns are fully submerged so they cook evenly. The temperature of the water will drop slightly when you add the cold prawns.

Step 3

Cook briefly: Watch the prawns closely as they change colour from grey to a bright pink. This usually takes between two and three minutes depending on the size of the prawns. Boiled prawns are ready when they curl into a C shape and the meat is opaque.

Step 4

Drain and cool: Use a colander to drain the hot water immediately. If you want to serve them cold, place the prawns in a bowl of iced water to stop the cooking process. Peel the prawns just before you are ready to eat them.

Tips to make boiled prawns even better

Always use prawns with the shell on when boiling for the best flavour and texture. The shell protects the delicate meat from the direct heat of the boiling water. Adding plenty of salt to the water is important as it seasons the prawns from the outside in. Do not overcook them as they can become rubbery very quickly. As soon as they turn pink and opaque, they should be removed from the heat. If you are making boiled prawns for a salad, chilling them in ice water keeps them firm. This also makes the shells much easier to peel off afterwards.

You can add peppercorns or bay leaves to the water for a more aromatic result.

You can also try these recipes: vegetarian ramen, avocado with hot-smoked salmon or classic danish meatballs.

Ingredients

servings

Adjust quantity

500 g raw whole prawns
2 litres water
2 tablespoons sea salt
1 lemon sliced
1 sprig fresh dill

Cooking time

Kitchen tools

Large saucepan
Colander
Slotted spoon
Large bowl

Nutrition information

NUTRITIONper serving

Energy:1025 kJ / 245 kcal
Fat:2.5 g
- of which saturates:0.5 g
Carbohydrates:1 g
- of which sugars:0.5 g
Protein:52 g
Fibre:0.2 g
Salt:650 mg

You only need to cook boiled prawns for about 2 to 3 minutes. They are done when they turn pink and the meat becomes white and opaque. If you leave them in the water too long, they will become tough and lose their sweetness.

Can I store boiled prawns in the fridge for later?

Yes, you can keep boiled prawns in an airtight container in the fridge for up to two days. It is best to keep the shells on until you are ready to serve them to maintain the best freshness and moisture.

Should the water be salted when making boiled prawns?

Yes, using plenty of salt in the boiling water is essential for the flavour of the dish. Use about one tablespoon of salt per litre of water to ensure the prawns are well seasoned throughout.