While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself – and it’s very easy to boil prawns at home.
Whether you’re boiling them or cooking them any other way, it’s essential to start with raw (green) prawns. Once you’ve boiled your prawns they’re ready to be used as they are with a dipping sauce, or cold in salads or sandwiches – but not in cooked dishes, as reheated cooked prawns will be tough.
Something as simple and clean as freshly boiled prawns needs a juicy wine with good fruit flavour and plenty of body – like the Mappinga Fumé Blanc from Sidewood in the Adelaide Hills.
To boil prawns, you’ll need:
Follow these simple guidelines for how to boil prawns and they’ll be juicy, tender and tasty every time (see step-by-step video below):
Serve boiled prawns with sauce Marie Rose (cocktail sauce) or another simple dipping sauce or as prawn crostini or prawn bruschetta. Prefer to grill your prawns? Here’s how to grill prawns so they’re juicy, tender and tasty every time. I’ll show you the best way to store prawns too. Find more easy, delicious prawn recipes here.
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