Gently hold the prawn with one hand and use the other to peel off the body shell, starting from the underside. Leave the head and tail intact — this creates an elegant presentation, especially when serving whole prawns.
Use a small knife to make a shallow incision along the back of the prawn. Carefully remove the vein (intestinal tract) and discard.
Duration
—
Level
Don’t throw away the discarded prawn shells — simmer them with garlic, herbs, and water to create a quick, flavourful seafood stock perfect for risottos, soups, or sauces.
Insert a toothpick or wooden skewer just beneath the shell near the prawn’s head to hook and lift out the vein in one smooth motion. This helps keep the prawn intact.
12 large prawns, shell on
Have you completed this technique?
No comments yet. Start the discussion below.
Discover community tips, share your recommendations, and give your compliments to the chef.
