Peeling prawns

  • 3 October 2014

About this technique

Skill level

Easy

Equipment

Sharp knife

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.

Recipes using this technique