By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
The sweet, meaty flavour of prawns makes them perfect contenders for poaching. This following method helps to retain moisture and gives the opportunity to add flavour by adding aromatics to the poaching liquid.
Method
1
Start by adding a cold poaching liquor of your choice to a saucepan
2
Add the shelled and deveined, raw prawns and gently heat the liquid
3
Cook on a gentle heat until the prawns have changed colour and are just opaque - this should take about 3 minutes. be careful not to overcook the prawns, or they will become rubbery and unpleasant
Variations
Extra flavour can be added to the poached prawns by using a stock, or flavouring the water with herbs and spices. Marcus Wareing poaches prawns in an Asian-inspired stock using a combination of miso paste, tomato purée, star anise, fresh coriander, lime juice and chicken stock.
Fancy more great content like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of our best how to cook guides, features and seasonal recipes each week.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
How to poach a prawn
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?