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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, next remove the legs and pull off the shell.

To devein take a thin sharp knife and run along the vein, run 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.

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:	Abigail Donnelly
Serves:	4
Category:	Easy
Prep time:	40 minutes
Cooking time:	20 minutes
Ingredients: For the prawn cakes 250 g ready-cooked prawns, shelled 250 g hake fillets, shredded 3 spring onions, chopped 1/3 cup chopped coriander 3 potatoes, boiled and mashed Sea salt and freshly ground black pepper 1 free-range egg, beaten 120 g flour ½ cup vegetable oil For the marinated vegetables 8 pattypans, thinly sliced 8 baby marrows, thinly sliced 1/3 cup olive oil Sea salt For the tartare sauce, combine 1 cup good-quality mayonnaise 4 gherkins, finely chopped ¼ red onion, finely chopped 1/3 cup finely chopped caper berries 1/3 cup finely chopped flat-leaf parsley 2 free-range eggs, hard-boiled and chopped
Cooking instructions: To make the prawn cakes: Chop the prawns into chunks and combine with the hake, spring onion, coriander and mashed potato. Season to taste. Gently mould into plump cakes, lightly brush with beaten egg and dust with a little flour. Place a pan over a medium to high heat and add the vegetable oil. When hot, shallow-fry the fish cakes until cooked through and golden brown on all sides. For the marinated vegetables: Marinate the vegetable slices in olive oil, lemon juice and a scattering of sea salt until the flavours have infused and the vegetables are gleaming. To serve: Serve the fish cakes warm, topped with the tartare sauce, the lemony vegetable strips and a few fresh baby leaves as garnish.
Wine: Glen Carlou Chardonnay 2008

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How to:

Cook prawns perfectly

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