I love prawns at this time of year, the hot weather really lends itself to easy food, served at room temperature.
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
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.