Are You A Prawn Lover? Tips To Pick, Clean And Prep Prawns At Home

Almost every seafood lover experiences anxiety over dodgy seafood, be it during placing an order or picking their own selection from the bazaar. Prawns are perhaps the easiest seafood to prep and cook. It’s also quite easy to spot healthy, fresh prawns and shrimps because their freshness depends on certain key factors. Picking, cleaning, deveining, and cooking prawns may seem intricate at first, but with practice, it becomes a rewarding culinary skill. 

Also Read: Cooking Prawns? Keep These Tips Handy

Selecting Fresh Prawns

Factors like texture, smell, colour etc are quite important for prawns. It’s commonly believed that glossy-bodied prawns are fresher. Opt for prawns that have a glossy and translucent appearance. The shells should be intact and free from any discolouration or black spots. Avoid prawns that appear dull or opaque or with uneven colouring.

The colour of prawns can vary based on the species, but in general, they should have a consistent tone. Look for prawns that range from pale pink to a deeper pink or red, depending on the variety. Avoid any prawns with uneven colouring.

Fresh prawns should have a clean and slightly sweet scent and you should avoid prawns with a strong, unpleasant fishy odour, as this may indicate they are not fresh When handling prawns, the flesh should feel firm and slightly springy to the touch. Avoid prawns that feel mushy or slimy, as these are signs of spoilage.

Another good way to pick prawns is by examining the eyes of the prawns. They should be clear and slightly protruding. Cloudy or sunken eyes can be indicative of less freshness. Check that the shells are not cracked or damaged. Intact shells help preserve the quality and moisture of the prawns.

Deveining Prawns

If you’ve ever wondered why prawns need deveining we have got a good reason. The dark line running along the back of a prawn is often referred to as the "vein," but it is, in fact, the digestive tract. Deveining involves removing this tract, which is filled with the prawn's excrement and can impart a gritty texture if not properly cleaned. Deveining enhances the overall texture and appearance of the prawn. Consuming prawns without deveining may result in a less pleasant dining experience due to the gritty texture and the visual presence of the dark vein.

Hold the prawn by the tail with one hand and the body with the other. Gently twist and pull to separate the head from the boy, Discard the head or reserve it for making seafood stock later.

Start peeling the shell from the underside of the prawn, peel away the shell by pulling it off with your fingers. Leave the tail intact for presentation.

Using a paring knife or kitchen shears, make a shallow incision along the back of the prawn where the dark vein is visible. Lift the vein with the tip of the knife or a toothpick and pull it out. Rinse the prawn under cold running water to remove any remaining debris. You can also place the cleaned ones in a bowl of ice water to keep them fresh.

Why Is Boiling A No-No?

Whether you want to fry prawns, stew them, grill them or pan-sear them, it’s best to avoid boiling them unless you are preparing a specific dish that requires pre-cooking, such as a shrimp cocktail or certain seafood salads. Boiling can lead to loss of flavour and texture; moreover, there’s a chance it can get overcooked when you’re cooking the boiled prawns, leading to a rubbery texture.

If you're using raw prawns in a recipe, it's often better to cook them directly in the as per your recipe, so prawns retain their natural flavour and texture. Though cooking time may vary according to the recipe, remember prawns usually cook quite quickly, typically within a few minutes. Grilling, sautéing, and pan-frying typically take only a few minutes.

Raw prawns are translucent, and as they cook, they turn opaque and take on a pinkish hue. Cooked prawns should have a firm texture. If they are rubbery, they may be overcooked. The goal is to have prawns that are tender and juicy.

Prawns often curl into a "C" shape when they're cooked. This is a visual indicator that they are done. However, some prawns may already be pre-peeled and don't exhibit this curling effect.

The Different Preps

Fresh Prawns: If the prawns are fresh and not frozen, they will cook more quickly. Grill them for approximately 2-3 minutes per side. Be attentive to changes in colour and texture.

Frozen Prawns: If the prawns are frozen, thaw them before grilling. Once thawed, grill for about 4-6 minutes, turning halfway through the cooking time.

Larger Prawns: Sizeable prawns will take a bit longer to cook than smaller ones, so you may need to adjust the cooking time accordingly. If your prawns have the shells on, the cooking time may be slightly longer.

Preparation: If you've marinated the prawns, take that into consideration as well. Marinated prawns may cook more quickly due to the sugars in the marinade caramelizing on the grill.