PERFECT SPICY POACHED PRAWNS

I got sent an absolutely banging meal kit by Decatur for a Louisiana style seafood boil. You add this mad spice mix and leave the prawns in to suck up flavour and get perfectly pink. Thought I'd give it a go myself and this is how I'll be doing prawns from now on.

10-15 Minutios

Ingredients

(For 2 People)
10 Shell on King Prawns
Tablespoon Garlic Powder
Tablespoon Smoked Paprika
Tablespoon Cayenne Pepper
Half Tablespoon White Pepper
Teaspoon Nutmeg
Half Tablespoon Salt
Teaspoon Cracked Black Pepper
Half Tablespoon Mixed Spice
Tablespoon Oregano
A Lemon
Full Bulb of Garlic (skin on, halved)
2-3 Onions (skin on, halved)
Two Tablespoons Soy Sauce
Flat Leaf Parsley (to serve)

Ingredients

Instructions

Mix all of your herbs and spices together in a bowl. Powerful stuff. Roughly chop a few onions in half, and your garlic bulb. Slice your lemon in half as well. Get about a litre and a half of water on a rolling boil.
Chuck in the spice mix. It will bubble a bit so watch out. Be careful and stay vigilant. Squeeze in the juice of an entire lemon, then drop the lemon halves into the boiling water. Add your onion bits and your garlic. Pop the lid on and simmer for 5 minutes to let flavours infuse.
Chuck in your soy sauce and give a small mix. If your prawns are really large it is worth giving them about a minute whilst the water boils, otherwise kill the heat and drop in your prawns. They should take about five to six minutes to become perfectly pink and soft.
I like to cover with a little chopped parsley and some extra lemon juice if I'm feeling zingy. People say you can't eat the black vein in the back, you can. You don't have to, it doesn't taste amazing. Dig in. You should find them very easy to peel and devour but maybe wear a bib as it can get quite messy.