Prawns Poached in Lemon Grass Broth

Prawns in Lemon Grass Broth is based on a recipe presented many years ago at Brisbane Masterclass, an annual weekend gourmet gab fest, but I serve it hot, not cold as originally intended.

Ingredients

1 litre (2 pints) chicken consomme or clear chicken stock
2 stems lemon grass, sliced into rounds
4 kaffir lime leaves
8 black peppercorns
1 sprig of mint
24 green medium king prawns, peeled and deveined

Instructions

Bring stock to the boil in a large saucepan over medium heat, with all the flavouring ingredients, except prawns.
Reduce heat to a simmer and add prawns.
Poach for 2-3 minutes, or until prawns are just cooked through and opaque.
Serve immediately in bowls with some of the broth.