• 80 g (2¾ oz) Old Bay Seasoning, plus extra for sprinkling
• 750 ml (26 fl oz/3 cups) beer
• 10 black peppercorns
• 4 bay leaves
• 1 onion, quartered
• 1 kg (2 lb 4 oz) raw large prawns (shrimp), unpeeled

Cocktail sauce

• 250 ml (9 fl oz/1 cup) tomato sauce (ketchup)
• 1½ tablespoons grated horseradish
• juice of 1 lemon
• 1 teaspoon hot chilli sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon celery salt

To make the cocktail sauce, combine all of the ingredients in a small bowl and refrigerate, covered, until serving.

Put 2 litres (70 fl oz/8 cups) water in a large saucepan over high heat and add the Old Bay Seasoning, beer, peppercorns, bay leaves and onion. Bring to the boil. Add the prawns and cook for 3 minutes or just until they turn pink. Drain and sprinkle with the extra Old Bay Seasoning.

Serve the prawns while still warm on a big platter with newspapers spread out on the table to catch the shells. Dip the peeled prawns into the cocktail sauce.