Place your frozen prawns in a bowl, add ice and cold water in equal parts, and stir in 50g of salt per litre of water. Let thaw for 15–20 minutes before draining and patting dry.
Fill a large pot with water, using a ratio of 3 parts water to 1 part prawns.
Season the water generously with salt, about 50 grams of salt per litre to enhance the prawns' natural sweetness.
For an extra layer of lush flavour, stir in a tablespoon of sugar and the juice of half a lemon for every kilogram of prawns.
Once boiling, carefully add your thawed prawns. Allow the water to return to a boil, then start your timer. Cook for precisely 3 minutes per kilogram of prawns.
A perfect sign of doneness is when the prawns float to the surface of the water and turn a vibrant pink.
While the prawns cook, prepare an ice bath by mixing cold water and a handful of ice in a large bowl. A pinch of salt in the water is a great addition.
Transfer the cooked prawns into a prepared ice bath and drain the prawns once chilled. They are now ready to be served and enjoyed.
