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

Serves 6

Ingredients

2 Tbsp salt

3 Tbsp sugar

2 fresh bay leaves

24 raw prawns, shelled

1 bunch spring onions, finely chopped

¼ tsp fennel seeds

3 lemons, juice and 1 lemon, zested

¼ tsp dried chilli flakes

¾ cup olive oil

Sea salt flakes and cracked pepper

Method

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

Bring 1 litre 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 non-reactive 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 3-5 days in the refrigerator.