How to Prepare and Cook Prawns

Cleaning and Preparing Whole Prawns

Remove the shells and heads to make eating prawns easier after cooking. You can cook the prawns in their shells as well, removing them later, and this often helps them retain moisture as they cook, But if the prawns are part of a larger dish (like a soup) you don't want to search for scales with your spoon. Luckily, cleaning prawns is easy before cooking. 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.

Remove the heads by pulling and twisting. They should come off with ease. Grab around the eyes and firmly twist to pull the head off. You can discard these, or save them to make seafood stock.

Pull off the legs. Simply use your hand to pinch off the small dangling legs and pull them away.

Peel off the shell with your thumbs. Starting at the larger end, work your thumb under the shell and slide it down to the tail, pulling off the shell as you go. It may come off in pieces. You can either leave the tail on, usually as a "handle" when eating by hand, or remove and discard it if you're cooking the prawns into another dish.

Use a small knife to create a slit down the back of the prawn. You're looking for the long black vein that runs through the entire prawn. It is easiest to see near the tail, where there is a small valley in the prawn.

Remove the vein from the prawn. Pull the end of the vein up with the tip of the knife then grab it with your fingers to pull it off. This is not strictly necessary, but the vein has a bitter taste that is best removed now. 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.

Rinse under running water and pat dry with paper towels. Moisture on the outside of the prawn will make the cook unevenly. Give them a quick rinse with cold water and then dry them off. If you don't plan on cooking them yet, keep the prawns on ice or in the refrigerator.

Pan Frying Prawns

Melt 2 tablespoons of unsalted butter or olive oil in a skillet over medium-high heat. If cooking a lot of prawns, add enough butter to cover the bottom. You should have enough oil to cover the bottom of the skillet, but you don't need the prawns to be covered.

Add any flavors or aromatics. Aromatics are basically spices that cook with the oil, imparting their flavor on the prawns. Some good additions are: 1/2 cup chopped shallots. 3-5 cloves of garlic, smashed. 1-2 tablespoons chopped ginger.

Add a single layer of shelled prawns and cook until the underside turns pink. This usually takes 3-4 minutes. As the first side cooks, stir in your flavorings.

Add seasoning and stir the prawns up once as they cook. Make sure you stir enough to coat the outside of the prawns in your seasonings, then leave them until the first side is cooked. some seasoning options include: 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.

Flip the prawns and cook until the entire outside is pink. Prawns lose their moisture quickly, so you just want to get the outsides nice and pink and then turn off the heat. There will be deep streaks of pink, not just white, when they are done. Serve in the hot pan so that they don't cool too quickly.

Boiling Prawns

Boil enough water to just cover the prawns. Add half of a lemon, sliced or cut in chunks, 1-2 teaspoons Old Bay seasoning, 1 minced garlic clove, and 1 teaspoon of salt. Let this mixture boil for 1 minute before adding the prawns. Pierre Franey Pierre Franey, French Chef and TV Personality Shrimp or prawns are best cooked quickly, either sautéed or broiled. They can also be boiled or steamed, but care must be taken not to overcook them, as they will become tough and rubbery.

Add the prawns and lower the heat. Leave the tails on, and make sure they are covered in water. Simmer for approximately 3 minutes or until the prawns turn pink. Remove from heat. You can leave the shells and head on, or remove them before cooking. Leaving them on will lead to a stronger flavor.

Plunge prawns into a bowl of ice water to stop cooking. As soon as they come off, drain the hot water and plunge the prawns in a cold water keep them from cooking. You can use that water as the base of a soup stock if you want to save it.

Serve the prawns chilled. These prawns are a nice addition to a buffet table, often placed on a large platter and served with a variety of sauces, such as cocktail sauce, tartar sauce or drawn butter. 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.

Grilling Prawns

Preheat your grill at high heat. Prawns need to be cooked quickly to retain their moisture and still cook all the way through, so you want good high heat. This leads to wonderfully browned, crispy skins with succulent prawn meat underneath. Generally, leaving the skins and tails on his best for grilling. However, it is not essential.

Try out a baking soda bath for the crispiest prawns. If you like crispy, well-browned prawns, soak the prawns in 1 tablespoon of salt and 1 tablespoon of baking soda, and 1 cup water for 15 minutes before moving on. The baking soda alters the pH slightly, promoting caramelization. Pat the prawns dry after removing them, but don't rinse them and get rid of the baking soda.

Skewer the prawns. You can mix them with vegetables as well, threading them one after the other on your skewer. Whatever you do, thread them tightly together, with no spaces between each prawns. This helps the interiors retain moisture as the outsides brown. 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.

Coat the prawns in olive oil. Use a brush to coat all the sides of prawns with olive oil, which helps them cook evenly. Add a dusting of garlic powder, if you love garlic, and a light sprinkling of salt.

Arrange the skewers on the grill without touching each other. Press them lightly down into the grill so that the prawns are touching the hot grate.

Cook for 3-4 minutes on each side, turning when the side is pink. Remember that prawns cook quickly, and you only need the outsides to be pink to move on. With a very hot grill you should get char lines quickly, and then the prawns are ready to turn. Cook for 1-2 minutes on the opposite side before removing.

Season the prawns after the come off the grill. Take the prawns, shells and tails still intact, and toss them with some olive oil or melted butter, salt, and pepper. You can then add whatever other flavors you desire: 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.