Next Day Quenching Liquid for Prawns

Depending on the amount of prawns cooked, gather:
Celery, chopped
Carrots, peeled and chopped
Onions, chopped
Fennel bulb, chopped up
Basil leaves, 1 large sprig
Bay leaf, 3 leaves
Lemon, quartered
To season: cayenne pepper, salt, black pepper

Put all vegetables and herbs into a large pot. Cover with water by a couple of inches. Add in sprinkling of salt, pepper and cayenne. Have read an ice bath and shallow pan set in it for rapid cooling of Quenching Liquid. Bring the vegetables to a full boil and allow to simmer for 5 minutes. Remove from heat and pour the entire contents into a shallow pan set over ice water. Alternately, plug sink, fill with ice and add about a quart or so of water. Put the pot directly in sink and steady so as not to tip over, if nescessary. Allow Quenching Liquid to cool completely, stirring occasionally. Place in large container with lid and chill overnight. Ready for use for Next Day Prawns.

Next Day Prawns

Prawns, deveined and peeled, leaving tails on
Salt and pepper to season

Bring a large pot to boil and season with salt and pepper. Add cleaned prawns to boiling water and cook until done. Immediately use a slotted spoon and place in chilled Quenching Liquid. The prawns will be rapidly cooled. Keep the prawns in the liquid until ready to serve.

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