Prawns With Winter Cabbage Salad

Ingredients

• 1 gallon water
• 2 tablespoons chopped fresh ginger
• 3 garlic cloves, halved
• 1 tablespoon caraway seeds
• 1 1/2 tablespoons salt
• 1 tablespoon dried crushed red pepper
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 1/2 teaspoons whole allspice
• 18 large prawns with heads(about 2 pounds)*
• Winter Cabbage Salad
• Apple Cider Vinaigrette
• Garnishes: blanched whole green beans, prawn heads

Preparation

1. Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, and simmer 15 minutes. Add prawns, and cook 8 to 10 minutes or just until prawns turn pink. Drain, reserving stock. Cool prawns over ice. Cool stock. Return prawns to stock; cover and chill 2 hours.
2. Peel prawns, leaving tails on and reserving 6 heads. Toss Winter Cabbage Salad with Apple Cider Vinaigrette; chill 1 hour. Mound salad evenly on plates. Arrange prawns around salad. Serve with remaining vinaigrette. Garnish, if desired.
3. *18 jumbo shrimp may be substituted for prawns.