Prepare and cook prawns perfectly
Prawns can be tricky to cook if you're a novice. Here's how to get it right every time.
If frozen make sure they are completely defrosted. The best way to defrost is to keep them wrapped in cling wrap and immersed in cold water.
To shell, twist the head off and rinse under cool running water, then peel away the shell from the thick end, working down to the tail. The very end of the tail can be left on for appearance.
You remove the vein down the back of the prawn. Using a sharp knife, make a slit down the middle of the outside curve and pull out the dark coloured vein. Rinse under cold water to clean.
When stir frying prawns they take very little time to cook through, about 30 seconds and if grilling, around 1 minute. As soon as they are pink and opaque, they are cooked.
Tip: keep the shells to make a delicious seafood stock.
PRAWN RECIPES TO TRY
Marinated, roasted prawns
Baked avocado and prawns
Deep-fried tempura prawns with sweet chilli sauce
Japanese seafood rice pot
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