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Prawns are commonly cooked in their
shell, as they are peeled. The intestinal vein that runs down the back is often
removed from large prawns mainly because of its appearance, although the vein
may contain grit which makes it unpleasant to eat. Where smaller prawns and
shrimps are concerned, the vain is usually left intact.
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Pull off the head above the legs.
Hold the prawn firmly in one hand, pull off the legs with the fingers of the
other hand |
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Peel the shell away from the body.
When you reach the tail, hold the body and pull away the tail; the shell will
come off with it. You can also leave the tail on the prawn and just remove the
body shell. |
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Using a sharp kitchen knife, make a
shallow cut down the center of the curved back of the prawn. Pull out the black
vein with a cocktail stick or use your finger. |
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Deveining prawns in the shell:
Insert a cocktail stick crossways in
several places along the back where the shell overlaps to lift out the vein. |
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To butterfly prawns:
Use a sharp kitchen knife to cut
along the deveining slit to split open the prawn. Do not cut all the way
through. Open up the prawn flat. |
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Tip:
Prawns in shell are usually sold
with the heads, which can be easily pulled off. The head, together with the
shells can be used to make an aromatic stock. |
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