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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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Recipe by:	Hannah Lewry
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Fat conscious / Health conscious / Dairy free
Category:	Easy / Quick
Prep time:	15 minutes
Cooking time:	5 minutes
Ingredients: 16 prawns, peeled 12 radishes, rinsed and trimmed 8 carrots, peeled 3 – 4 grapefruit, peeled and sliced into segments 4 – 6 spring onions, thinly sliced 1 x 5 cm piece ginger, peeled 1/2 cup rice wine vinegar 2 t brown sugar or honey Nigella seeds, for sprinkling 2 limes, juiced (optional)
Cooking instructions: Place a saucepan containing a little water over a medium heat. Bring to a simmer. Steam the prawns, in batches, in a sieve over the simmering water, ensuring the sieve does not touch the water. Set aside. To make the slaw, thinly slice the radishes and place in a large bowl. Finely grate the carrot, or thinly slice into matchsticks. Add the grapefruit, spring onion, ginger, rice-wine vinegar and sugar or honey, then toss. Divide the slaw between four plates and top with the steamed prawns, a sprinkling of nigella seeds and a squeeze of lime juice, if you like. Cook’s notes: Prawns are a great source of protein and are low in fat. Alternatively, use steamed fish or stir-fried beef strips. Include a sprinkling of cashews, as well as sliced ripe avocado. Adding fruit to salads is a great way of getting your five servings a day. Add fresh fig or peach to a rocket salad with Parma ham for another flavour dimension. MORE PRAWN SALADS FROM TASTE: Steamed prawn salad with avocado chilli salsa and lemon aioli Pocket-friendly summer melon and prawn salad Avocado and prawn with festive summer-leaf salad

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Prepare and cook prawns perfectly

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