Peeling prawns makes them ideal for stir-frying or for adding to sauces and curries.
-Tear off the head. (There's no need to wash away the dark gunge exposed by the head - this is the brown meat.)
-Pull the legs and shell from the prawn, starting from underneath the prawn at the head end. The shell should come off in rings.
-If desired, leave the tip of the tail on for presentation. Otherwise, pull it off.
Chargrilled sweet and sour prawns
Thai noodles with cinnamon and prawns
Jumbo prawns with tomatoes and garlic
Prawn dim sum
Prawn cocktail
Spanish garlic prawns
Carrot cake with cream cheese icing
Dried cherry and cranberry flapjacks
Dark cherry and hazelnut biscotti
Coffee and cardamom cake with pistachio cream
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