New way to cook prawns

[tubber]

I saw this on Cook's County or America's Test Kitchen Christmas shrimp cocktail show.
I don't have any prawns, but you guys might want to try it as a public service for the rest of us.
Peel down to the tail, de-vein, place in your pot, add two tablespoons salt, 1-2 tablespoons sugar, one quart water. Soak/brine for 15 minutes. Add two more tablespoons salt and one more quart of water. Place on medium heat, stir often and remove as soon as water gets to 160F. Plunge prawns into ice bath immediately to stop the cooking.
That's it.

 

[SoundSideSkipper]

I saw this on Cook's County or America's Test Kitchen Christmas shrimp cocktail show.
I don't have any prawns, but you guys might want to try it as a public service for the rest of us.
Peel down to the tail, de-vein, place in your pot, add two tablespoons salt, 1-2 tablespoons sugar, one quart water. Soak/brine for 15 minutes. Add two more tablespoons salt and one more quart of water. Place on medium heat, stir often and remove as soon as water gets to 160F. Plunge prawns into ice bath immediately to stop the cooking.
That's it.

That method lines up with what I’ve found too - low-temp cooking keeps the meat from going rubbery. The sugar in the brine also boosts the natural sweetness. Looks like a solid approach for anyone who brings home fresh prawns this season.

 

[Aquaholic]

I use ATK as a go-to often, especially for their recommendations on kitchen appliances. Thanks for the recipe.