Prawn Boil

Serves 6 (or 4 very hungry fellas)

1kg of prawns, with shells, heads and tails all in tact
6 smoked sausages, cut into big chunks (I used the slightly spicy Johnsonville ones)
340 - 350ml (about one big can/bottle) of beer
1 lemon
8 cloves garlic
1 large onion
5 dried chillies
2 tablespoon salt
8-10 small - medium red potatoes, washed with skins on
3 ears of corn
2-3 heap tablespoons of Old Bay seasoning
2 litres of water
Pepper to taste
Chili powder and lemon wedges to serve

1. In a large pot, pour in the water and beer.

2. Slice the lemon in half and squeeze in the juice. Dump the lemon halves in with the water and beer.

3. Add the potatoes, chili, salt, Old Bay, onion and garlic and bring to a boil.

4. Cover and leave for 10 minutes.

5. Add the corn and sausage and cover for another 5 minutes.

6. Place the prawns on top of the pot (make sure you don't stir and let them sink into the stock).

7. Cover and steam for 2 minutes, and then turn off the heat and let it rest for another 10 minutes.

8. Strain and serve on a big tray or plate with lemon wedges and hot chili powder on the side.

9. Eat with your hands!

* This was adapted from Hilah's Texas Kitchen . I didn't call it Shrimp Boil because they're just not referred to as shrimp here! They're prawns. I couldn't find the shrimp boil seasoning that Hilah used so I substituted with Old Bay. I also left the shells on because in Chinese cooking we love to cook with the heads and tails still on because it imparts more flavour. And it's so much more fun to eat and peel them with your fingers.