If you are grilling or pan frying your prawns, you should leave at least the shells on. You can leave the heads on the prawns, as they will lead to a stronger flavor, but many people remove them to make eating easier. [1] X Research source
You can still remove the vein while leaving the shell on. To do so, clip the shell with scissors and pull the vein out, closing the shell back up. You can also pull the entire vein out in one piece if you break the head off and locate it.
If you don’t plan on cooking them yet, keep the prawns on ice or in the refrigerator.
1/2 cup chopped shallots. 3-5 cloves of garlic, smashed. 1-2 tablespoons chopped ginger.
Mexican Prawns:Salt, lime juice, red pepper, cayenne, chili powder, garlic powder (if not using fresh) Mediterranean Prawns: Salt, lemon juice, black pepper, oregano, garlic powder (if not using fresh) Cook in olive oil. Cajun Prawns: Salt, paprika, cayenne, thyme, red and black pepper, chili powder, onion/garlic powder (if not using fresh). Cook in butter.
You can leave the shells and head on, or remove them before cooking. Leaving them on will lead to a stronger flavor.
You can use that water as the base of a soup stock if you want to save it.
These prawns also work well in a prawn salad with a mayonnaise-based dressing, either served on a bed of greens or in a bread roll.
Generally, leaving the skins and tails on his best for grilling. However, it is not essential.
Pat the prawns dry after removing them, but don’t rinse them and get rid of the baking soda.
Soak wooden skewers in water until thoroughly soaked through. Soaking the wooden skewers ahead of time prevents them from drawing moisture out of your prawns while they cook.
Mexican Prawns: Lime juice, red pepper, cayenne, chipotle, chili powder, garlic powder. Mediterranean Prawns: Lemon juice, black pepper, oregano, garlic powder, parsley. Cajun Prawns: Salt, paprika, cayenne, thyme, red and black pepper, chili powder, onion/garlic powder.
