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.
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