Josceline Dimbleby

Butterflying Prawns

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About
Butterflying large uncooked Mediterranean and Dublin Bay prawns is an attractive way to prepare them for grilling or barbecuing. The prawn is opened flat to expose the translucent and pale grey flesh which turns white during cooking.

To keep the prawns flat while cooking, skewer several prawns side by side on soaked long wooden sticks with 1 stick just above the tail ends and another near the head ends. Alternatively, coat the butterflyed prawns in breadcrumbs or cornmeal and then shallow fry so they curl slightly.