Here’s this week’s post. It’s a short video on how to peel prawns and yet keep their shells on. Not every recipe requires this skill. If you’re the kind of person who prefers to eat fish without having to watch the bones, or eat crabmeat without having to pry open the shell or have the meat all cut up in bite size pieces so that all you have to do is pop them into your mouth, then you won’t be needing this video. Why? Because you’re probably going to be the person who’d have removed the shell or better yet, bought the kind of prawns which comes in a bag that says Peeled and Deveined. But the thing with prawns is that the shell enhances the flavor of the dish. And I find the prawn a lot more appetizing in its firm pink shells. I also happen to like reducing the shells to an unrecognizable pulp and savor every drop of juice I can get from them. But like I said, it’s a personal preference. So if you’re looking to find out how to prepare prawns with their shells on but deveined, enjoy the video.

And if the video isn’t too clear or professional, I’ll have to say it’s a very professional 5yr old capturing the whole thing. Thanks for your patience

Tips:

• You need at least medium sized prawns to do this. The small ones aren’t really worth the effort and I think they’re best cooked without their covering.
• If you don’t want the shell to unravel in the pot, do not cut the legs off too close to the body.
• Some prawns have just so much goo in the head portion. You can simply run it under a running tap to wash it off.