I love prawns at this time of year, the hot weather really lends itself to easy food, served at room temperature.
Serves 6-8.
Ingredients
1.5kg prawns, heads removed and shells on
4 tablespoons salt
4 teaspoons coriander seeds
3 teaspoons yellow mustard seeds
1/2 teaspoon all spice berries
12 whole cloves
8 black peppercorns
6 bay leaves
2 lemons
Method
Make a bouquet garni with the whole spices, except the peppercorns and bay leaves. Take a large square of muslin, fold over twice to make a smaller square, fill with the spices and tie off with some cotton cooking twine.
Fill a large pan with litres of water.
Cut the lemon in half, squeeze the juice into the pan and add the lemon halves.
Add the peppercorns and bay leaves to the pan.
Add the bouquet garni and bring to the boil. Allow to simmer for 15mins until the water has coloured a little from the spices.
Add the prawns and turn off the heat, cover the pan and allow to sit for 5 minutes.
Drain and allow to cool.
Serve with lemon wedges.
Cooking Up The Pantry 
This recipe seems almost totally-free. Over at my blog I push home-cooked foods, which are all better than processed foods. Finding good recipes that are foolproof is always one of the more difficult steps. Thanks for your help.
Thanks Danny, I tend to make everything from scratch too, I really like to know what’s in my food! Happy blogging, 🙂 Ros.
What a great idea Ros, almost like brining them!
Hi Beck, Happy New Year. When we lived in the States we used to go to a fab seafood place, tables covered in newspaper and your prawns just tipped onto baking parchment! these are as near as I can get to those yummy prawns! 🙂 Ros