45 g ½ cup Creole, Cajun or Old Bay seasoning, plus extra to serve *(see note)
4 litre water
12 baby cocktail potatoes, red skin if possible 45gm each
3 corn, cut into chunks (about 5 pieces)
2 Spanish, onion, cut into wedges
2 heads of garlic, halved crossways
1 lemon, halved
300 g baby chorizo
3 sprigs thyme
750 g large green prawns, in the shell tiger large
Lemon drawn butter
100 g unsalted, good-quality butter, coarsely chopped
Finely grated rind and juice of 1 lemon
2 small garlic cloves, crushed
2 tablespoons flat-leaf parsley, finely chopped
1 tablespoon chives, finely chopped
For lemon drawn butter, heat butter in a small saucepan over medium heat. Reduce heat to low and simmer slowly, skimming the foam until butter is clear (5-7 minutes), careful hot butter may spit. Carefully, strain through a fine sieve, lined with muslin, discard solids and keep warm. Before serving, add lemon and herbs.
Combine in a large saucepan water, seasoning and season generously with salt to taste in a large saucepan over medium-high heat. Bring to the simmer then add potatoes and cook partially covered for 10 minutes, add onion, chorizo and garlic and cook for 8 minutes, then add corn cook until corn is almost tender (3-4 minutes). Add prawns, bring to the boil and stir occasionally until bright pink and cooked through (3-4 minutes). Drain and place chorizo on BBQ and grill until crispy, serve hot, scatter with extra seasoning if desired, drawn lemon butter, beer and plenty of napkins.
*Note: look for Old Bay, Creole or Cajun seasoning at your local grocer.
Prep 30 minutes | Cook 35 minutes