Preparing Prawns

Most large prawns have a black intestinal vein running along their backs. This is unsightly, and its gritty texture is unpleasant to eat, so it should be removed. If you buy raw prawns, remove these veins before cooking.

1. Peel off the shell, being careful to keep the prawn intact and leave no flesh on the shelf All the shell can be removed, including the tail end, or you can leave the shell on the tail for an alternative presentation.

   

2. Make a shallow cut along the back of the prawn with a small knife, to expose the dark vein. Carefully loosen any overhanging membrane that may tether the Vein to the prawn.

   

3. Remove the dark intestinal vein with the tip of the knife. Discard the vein. Rinse and pat dry with paper towels.