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Prawns poached with beer & lemon


  • Bring the water to the boil in a large heavy-bottomed pan. Then add the beer, garlic, salt, peppercorns, thyme and the juice and shell of ½ lemon. Cover, bring back to the boil and simmer for 5 mins. 
  • Add the prawns to the pot, in one layer, and simmer until they turn bright pink, being careful not to overcrowd the pan.
  • To make the sauce, whisk the taramasalata with the oil, a good squeeze of lemon juice and the parsley. Taste for seasoning. 
  • Serve the prawns with the sauce in a small bowl alongside.


  • 1 litre water
  • ¼ bottle beer
  • 4 garlic cloves, smashed but not peeled
  • 1 heaped tspn sea salt flakes
  • 6 whole black peppercorns
  • 1 tbsp fresh thyme sprigs
  • 2 lemons
  • ¾ kg whole green prawns
  • 3 heaped tbsp taramasalata
  • 3 tspn olive oil
  • 3 tspn chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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