ingredients
makes 24
12 whole black peppercorns
12 coriander seeds
4 cloves
1 bay leaf
1/2 level teaspoon mustard seeds
1/2 level teaspoon dried thyme
1 medium onion, peeled and chopped
1 stick celery, trimmed and chopped
3 slices lemon
3 cloves garlic, peeled and chopped
2 tablespoons white wine vinegar
24 large raw freshwater prawns, about 1 1/2 lb together, peeled, de-veined, tails left on
2 tablespoons lemon juice
1 tablespoon virgin olive oil
1/8 level teaspoon cayenne pepper
Lemon and lime slices and dill fronds to garnish
method
1. Put the peppercorns, coriander seeds, cloves, bay leaf, mustard seeds and thyme in a small square of muslin or white cotton fabric, gather the sides together and tie securely with clean thread.
2. Bring 1 1/4 pints of unsalted water to the boil in a large stainless steel or enamel saucepan and add the onion, celery, lemon slices, garlic, vinegar and the bag of spices. Reduce the heat and simmer, uncovered, for 15 minutes.
3. Pour in the prawns and cook, uncovered, for 2-3 minutes, stirring frequently, until they turn pink. Remove from the heat and leave to cool in the pan, then cover and refrigerate for 2 hours.
4. Drain the prawns and discard the lemon slices and spices. Gently toss the prawns, onion and celery with the lemon juice, oil and cayenne. Turn into a serving dish and garnish with slices of lemon, lime and dill.
Remember to put a supply of cocktail sticks on the table beside the prawns.
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