Does anyone know how to prepare prawns that have a good crunch when stir-fried, grilled or boiled?

Question

I always eat really crunchy prawns at restaurants but fail to achieve similar results at home. My friend suggested soaking them in sugared ice water before freezing but it doesn't seem to really make much of a difference.

Answer 1

The best way to have any seafgood with that fresh CRUNCH is to get it fresh to begin with! Find a local fish market that sells FRESH never frozen prawns. Most people overcook seafood. Take your prawns however you like them cooked and do them to perfection when they look opaque. Take them from the heat at once! Attention to detail is the secret. Don't just slap them in teh heat and let them cook until.... TENDER

Answer 2

When raw, prawns have a grey, translucent appearance. Cooked ones are pink and opaque. They can be bought in all stages of preparation, but bear in mind that those with the shells left on will have better flavour than those bought already shelled.
Peeling: To peel raw or cooked prawns, start by pulling off the head and rinsing. Then peel away the shell from the thick end, working down to the tail. The very end of the tail can be left on for appearance.

De-veining: If the prawns are large, it's a good idea to de-vein - that is, remove the intestinal vein that runs down the back. Using a sharp knife, make a slit down the middle of the outside curve and pull out the dark coloured vein. Rinse under cold water. This may not be necessary with smaller prawns and is a matter of personal preference.

Cooking: Like all fish and shellfish, prawns only need a short cooking time. If the prawns are already cooked, they need simply to be heated through before serving. If cooking raw prawns, they are done when they turn pink and opaque.

Cook's tip: If shelling the prawns yourself, keep the shells and make a stock by covering them with water and simmering for about 30 minutes. Strain, discard the shells and keep the stock for soups and sauces. Alternatively, wash the shells, fry them in butter or oil for 10 minutes, then strain off. Discard the shells and use the prawn-flavoured fat for frying other seafood or adding to pasta dishes.

Answer 3

Defrost the prawns Smear with ginger garlic paste and chilli powder. and 2-3 tsp full of rice powderand salt to taste . Keep aside for 10 mts. Now pour oil in frying pan, deep fry till crisp. Wish you luck

Answer 4

Add crushed almonds. Yum.
I, personally, do not like coconut shrimp but that is just me.

Answer 5

try www.allrecipes.com
They have recipes with reviews by real ppl who tried the recipe.
You'll love it

Answer 6

make your own bread crumbs and put in oven to get crunchy
thank you

Answer 7

dunno but you are making me hungry