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.

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.