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How to … prepare prawns

From the Great British prawn cocktail to the trendy curries of Thailand, prawns are a popular ingredient that, if prepared correctly, prove to be very versatile

All the prawns available for sale in Britain have been frozen, unless bought straight off a fishing boat. They may be cooked then frozen or frozen raw and the shells may be stripped off or left on.

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.

Prawn recipes:
Thai King Prawns with Chilli and Ginger
Chicken and Prawn Gumbo
Coconut Chilli Prawns with Cumin Puris
Prawns with Chilli, Parsley, Ginger and Garlic on Toast

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