Directions

1. 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.

2. Fill a large pot with water, using a ratio of 3 parts water to 1 part prawns.

3. Season the water generously with salt, about 50 grams of salt per litre to enhance the prawns' natural sweetness. 

4. 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.

5. 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.

6. A perfect sign of doneness is when the prawns float to the surface of the water and turn a vibrant pink.

7. 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.

8. Transfer the cooked prawns into a prepared ice bath and drain the prawns once chilled. They are now ready to be served and enjoyed.