Preparing Prawns

  1. Pull off the head and legs of the prawns with your fingers, then peel the shell away from the body. The last section of tail on the prawn can be left on if required.
  2. Use a small knife to cut a shallow slit down the centre of the curved back of the prawn.
  3. If the intestinal vein that has been exposed is brown or black, pull it out with the tip of your knife. (The vein is only removed because of its appearance.)
  4. To butterfly the prawns, make the slit in the back of the prawn deeper - but without cutting all the way through.
  5. Open the prawn flat, like a book.