Dublin Bay Prawns Poached with Cucumber

• 24 Dublin Bay prawns (weighing about 2.25 kg/5 lb)
• 15 cm

Cut the cucumber across into 6 pieces each 2.5 cm/1 inch long. Cut each round lengthwise into 6 equal pieces, and ‘turn’ each piece into a barrel shape.

Wash the Dublin Bay prawns and remove their heads. Put the heads in the freezer for another recipe. If the claws are large, remove them and put with the tails into a large pan along with the fish stock and the vermouth.