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
Piri-piri prawns and harissa couscous
Prawn dim sum
Spanish garlic prawns
Prawn cocktail
Dried cherry and cranberry flapjacks
Coffee and cardamom cake with pistachio cream
Carrot cake with cream cheese icing
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