The basics – peeling prawns

Here we show how to prepare raw or cooked prawns for salads, platters or in cooked dishes.

STEP 1 REMOVING HEADS

Cut behind the head, or twist off head using your fingers, to remove it. You can keep the head to make stock; they will freeze for up to 2 months.

STEP 2 PEEL AWAY THE SHELLS

Use your fingers to peel the shell off, starting from where legs are attached. Leave the last segment of shell and tail for presentation, or remove if recipes specify.

STEP 3 DEVEINING

Make a small cut in the centre back of each prawn using the tip of a small sharp knife. Insert a skewer or toothpick through the skin and under the vein; lift this out in one piece.

STEP 4 BUTTERFLYING

Alternatively, devein by running a small sharp knife down the back of the prawn to expose the vein; remove vein. To butterfly, cut lengthways down the back without cutting all the way through.

Test Kitchen tips

• You can buy prawns raw (also called “green”) or cooked, either in the shell or peeled.

• There are a number of varieties, each differing slightly in flavour and size, and seasonal availability (see below).

• Many are wild-caught, others are farmed. • Generally, it’s best to buy whole, unpeeled prawns as you can better judge freshness. • Shells should have no discoloured patches and the prawns should smell of the sea.