Cooking prawns

Ingredients

• to tastePrawns
• to tasteSalt

Instructions

1. 1

   Boil the water

   Fill a large stockpot with water and bring it to the boil.

2. 2

   Season the water

   Add about 12 g of salt per litre of water. Add fennel or a bay leaf if using.

3. 3

   Add the prawns

   Once the water is boiling, put the prawns into the pot and stir straight away.

4. 4

   Cook briefly

   Cook for 3 minutes from the moment the water returns to the boil, adjusting to 2–4 minutes according to the size of the prawns.

5. 5

   Drain and serve

   Drain immediately and serve warm, or briefly dip the prawns in cold water to stop them cooking further.

What are boiled prawns?

Prawns cooked in salted water are a straightforward preparation found in French seafood cooking, including Brittany’s coastal cuisine. This version keeps the seasoning simple and lets the prawns’ delicate flavour take centre stage.

The method depends on a short cooking time: the prawns go into boiling water and are drained as soon as they are ready.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 0g protein, 0g carbs, 0g fat.

Prawns provide most of the protein in this dish; the listed ingredients contain no meaningful source of carbohydrate, while salt contributes sodium. Pair a serving with vegetables and a filling carbohydrate such as bread or potatoes for a more balanced plate.

Keep the seasoning simple

Salt: use about 12 g per litre of water to season the cooking liquid. The recipe gives no fixed amount of water, so scale the salt to the volume in your pot.

Aromatics: fennel or bay leaf can be added if you want a gentle fragrance, but they are optional.

Watch the boil

Add the prawns only once the water is boiling, then stir immediately so they are distributed through the pot. Start timing again when the water returns to the boil.

Size matters: the stated cooking time is 3 minutes, with a 2–4 minute range to account for different-sized prawns.

Stop cooking promptly

Drain the prawns as soon as the cooking time is up. Leaving them in the hot water can carry the cooking on and compromise their delicate texture.

A brief dip in cold water is an option when you want to halt the cooking before serving.

Serve them simply

Serve the prawns warm or after the short cold-water dip described in the method. Keep accompaniments light so they do not overwhelm the seafood.

A salad or simply cooked vegetables make an easy plate alongside them.

Recipe notes & tips

• Choose a pot large enough for the prawns to be immersed in the water.
• Measure salt in proportion to the water, using about 12 g per litre.
• Stir as soon as the prawns enter the pot so they cook evenly.
• Begin timing when the water returns to the boil, not when the prawns first go in.
• Drain without delay once the cooking time is complete.

Variations

• Fennel-scented: add fennel to the salted water if you want a light aromatic note.
• Bay leaf: add a bay leaf to the pot while the water is boiling.
• Cold finish: briefly dip the drained prawns in cold water to stop the cooking.
• Warm serving: drain the prawns and serve them warm without the cold-water dip.

Common mistakes to avoid

• Timing from the start: begin the 3 minutes when the water returns to the boil.
• Overcooking: drain as soon as the time is up to protect the delicate texture.
• Skipping the stir: stir immediately after adding the prawns so they are distributed in the pot.
• Guessing the salt: use about 12 g per litre of water rather than an unmeasured handful.

How to store

Serve promptly for the best texture. If you have leftovers, refrigerate them in a covered container and use within 1–2 days; serve chilled or reheat very gently to avoid overcooking.

Frequently asked questions