how do I prepare prawns (whole ones!)?

Answer 1

You take off the head just under the gills, then snap off the tail and then gently peel away the outer skin and legs. The eggs can then be scraped off leaving you lovely delicious pink flesh.

There are a variety of ways to serve them, but I like them on their own or dipped into a bowl of seafood sauce........ yum yum!!

Answer 2

Bacon-Wrapped Prawns with Cantaloupe Relish

Ingredients:

Prawns:
8 prawns, peeled and deveined (tail on)
4 strips bacon, partially cooked, each cut in half
baby greens

Cantaloupe Relish, I've used Mango also
1 cup cantaloupe, peeled, seeded and finely diced
1 tablespoons olive oil
1/2 teaspoon Italian parsley, chopped
juice of 1 lime
pinch of kosher salt
cracked black pepper to taste

Preparation:

Prawns:
Wrap half a strip of bacon around each prawn and secure with a toothpick. Cook in a non-stick sauté pan (or on the barbecue) for a total of 5 minutes, turning each prawn 3 times during the cooking process. Halfway through the cooking time, season the prawns with fresh cracked black pepper.

Cantaloupe Relish
Mix all ingredients together. Will store in the refrigerator for 2 days in an airtight container.

To serve:
On individual serving dishes, place the prawns on a bed of greens and top with the cantaloupe relish.

Answer 3

Prawn Recipes Using Ceasar Salad:

Being a commercial fisherman, I get lots of calls all the time from friends and family asking me how to cook certain types of seafood. Shellfish like prawns and crab can be reuined if not prepared properly.
We usually remove the heads from our prawns when we catch them and freeze them head-off. But you can cook them head on or off. It's just cleaner to have the heads off before cooking. I like to use the biggest pot we have. I put in at least 4 quarts of water and get it boiling rapidly. Then I place 25 - 30 large prawns at a time into the boiling water. The prawns will sink to the bottom so I slowly move them around with a wooden spoon while they are cooking.

Once the water starts to boil again, it doesn't take long for the prawns to cook. As they cook, they'll begin to float to the surface and turn a brighter pink color. Once most of them are floating, about 3 minutes or so, they are done. Don't let the boiling water start to foam up.

Once they are done, remove them from the boiling water by pouring them through a strainer, or if you are cooking another batch, use some type of scoop to remove them. It's very important to get them out quickly and cool them down by running cold water over them. If you don't do this, they will continue cooking themselves and will become very soft and mushy.

Once they are cooled down you can then peel them.

Making the Caesar and Prawn Recipes Salad

1 - 10 ounce bag or 1 head Romaine salad
1 pkg "Et Tu Caesar" salad kit
30 - 40 large prawns
Cook prawns and prepare salad according to directions. Pick out 10 -15 of the largest prawns and set them aside. Add the rest of the prawns to the mixed Caesar salad and mix well. Arrange the rest of the prawns on the top of the salad. Open a bottle of your favorite white wine and add garlic bread. This prawn recipes salad mix will make 2 very large dinner salads or 4 - 6 side salads. Enjoy!

Answer 4

Pull the heads off,now take the legs and pull them off,the shell attached to the legs will follow.Leave the shell on the end bit on,the one on the tail end.Get a sharp knife and slice around the ridge of the back,from the head end to the tail end,now pull the exposed vein out.The remainder is a prepared prawn.

Answer 5

Grilled with a little herb butter is lovely, if they're large enough not to slip through your grill grate. Just cook them until they're pink, and brush on some melted butter mixed with parsley and a little basil.

Answer 6

A great deal depends upon the recipe you want to use. They can be boiled, until they turn pink in the shell. They can be sauteed, no shell, until they turn pink. They can be steamed, in shell, until they turn pink. Leaving the shell on gives them more flavor. My favorite way to biol them and eat cold is to marinade them in beer, garlic and bay leaves for 12 hours, then boil them in the marinade until they turn pink. Chill and serve.