Potluck prawns

Prawns are always a bit of treat for us over here but they do make an easy and refreshing option for a potluck dinner. These prawns are best made the day before so they really get to marinate.

Serves 6

2 Tbsp salt

3 Tbsp sugar

2 fresh bay leaves

24 raw prawns, shelled

1 bunch spring onions, finely chopped

1⁄4 tsp fennel seeds

3 lemons, juice and 1 lemon, zested 1⁄4 tsp dried chilli flakes 3⁄4 cup olive oil sea salt flakes and cracked pepper

Method

In a large bowl, add the chopped spring onions, fennel seeds, chilli flakes, lemon juice, zest and olive oil.

Bring 1 litre of water to the boil with the salt and sugar.

Add the prawns, turn off the heat, cover and let the prawns sit for 3 minutes. Drain and add to the oil mixture, season with a little salt and cracked pepper. Let cool completely.

Store in the fridge in nonreactive container and ensure the prawns are completely submerged in the oil. Best to let them marinate for at least 8 hours before eating.

To serve these prawns you are best to eat them straight from the marinade and mop up the juices with good bread.

Will last, if submerged, for 35 days in the refrigerator.