I find cooked coldwater prawns a bit tasteless. Can I soak them in a brine solution to give them more taste
I hate to say it, but those tinned prawns mum used to get about 20 years ago tasted better than the small coldwater ones we get now, which are a bit watery and limp. The family aren't a fan of prawn cocktail with king prawn so I wondered if I could soak cooked cold water prawns in a brine solution to give them a little more taste? If yes, what would be the make up of the solution and for how long should the prawns be left in the brine?
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His cocktail sauce is a favorite of mine, as well- and the recipe there includes those directions as well.