Peeling prawns

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.

See recipe in full

Chargrilled sweet and sour prawns Chargrilled sweet and sour prawns

By Mitch Tonks

Recipes using this technique

Main course

Light meals & snacks

Starters & nibbles


Cakes and baking


Skill level


Equipment you will need for this technique

  • Sharp knife

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