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.

The dark streak running down the back of the prawn is the roe. This can be removed if desired, but there's no need – it turns a bright coral colour when cooked and tastes delicious.

Recipes using this technique