Use a large serving bowl to hang the prawns on for this reinvented retro classic to make them easily shareable. Serve with our moreish bloody mary dipping sauce
Nutrition: Per serving (6)
Put 1.5 litres water in a very large pan. Season with 2 tbsp salt, then scatter in the celery, lemon slices, tarragon and peppercorns. Bring to a boil. Prepare a large bowl of ice in ice-cold water.
Drop the prawns into the boiling water and cook for 2-3½ mins, or until they have turned pink, are opaque all the way through and have curled up. Use a slotted spoon to immediately dunk them into the ice water. When cooled, remove and pat dry with kitchen paper.
For the dipping sauce, mix all the ingredients together in a medium serving bowl and season with salt and plenty of black pepper.
For a retro look, sit the bowl of dipping sauce in a larger serving bowl filled with ice and hang the prawns over the rim of the larger bowl. Or, serve the prawns in another dish with sauce on the side.
