PREP & COOKING TIPS
Normal Defrost
Place the container of prawns in barely-warm water for a few minutes so they will become unstuck from the packaging. *Do not thaw using hot water – this will partially cook the prawns before you intend to do so!
Remove the frozen block of prawns and place into a strainer in the sink.
Let thaw for about 6 hours in the sink.
Break apart; the prawns will then be ready to cook or eat raw, in about 15 minutes.
Fast Defrost (You just bought these prawns and you want to eat NOW!)
Perform step 1 and 2 of normal defrost.
Use a narrow stream of water to thaw the saltwater ice between the prawns and separate the block into individual prawns. *Do not thaw using hot water – this will partially cook the prawns before you intend to do so!
Once separated, the prawns will defrost in about 10 minutes. The whole process should take about 15 – 20 minutes.
Raw tails tend to stick to the shell when fresh, ‘not so much when they are frozen…
For easier removal of the raw tail meat from the shell, blanche them as follows:
Put the thawed, or partially frozen individual prawns into a sink of hot tap water for about 45 seconds.
The tail can be removed from the shell almost as easily as a cooked tail can.
To butterfly; remove the meat from the shell and cut the tail length wise down the back before frying, sautéing or BBQing.
Removing the shell
Start by removing the shell segment furthest from the tail where the head has been removed.
Begin from underneath the tail, pull the edge of the shell segment away and around the back of the prawn.
Remove 2 or 3 segments.
Pinch the segment near the tail firmly while at the same time pulling the meat out, et voila!
For fancy presentation, remove all shell segments except for the tail fin.
Boiled prawns
To boil your spot prawns, bring heavily salted water or sea water to a boil. Put the prawns in the boiling water for about 2 minutes or until some start to float, then remove them – they are done. ‘No need to bring them back to a rapid boil. To stop them from overcooking in their own heat, immerse the cooked prawns briefly in cold water immediately after taking them from the pot. Undercooking is better than overcooking; overcooking makes prawns rubbery.