How To Clean & Devein Prawns | Kitchenstagram
Prawns make a tasty addition to any seafood dish. Cleaning the prawns can be time-consuming, but with a bit of organization, you’ll have them ready in no time. When buying fresh prawns, check their colour and odor. Choose prawns with a firm, translucent body and a shiny shell. They should have a mild, ocean-like smell. Avoid prawns that smell strong, pungent, or like ammonia, as this indicates spoilage. Discoloured prawns or those with black spots are best avoided. Ensuring freshness will enhance your seafood cooking experience.
Ingredients:
Fresh Prawns
Tools You Need:
Scissors
Tweezer
Knife
Dry Towel
Bowl of water
Bowl for Scraps
Plate for cleaned prawns
Preparation:
- Step 1: First, get rid off the snout and antennae of the prawns.
- Step 2: Then remove both the eyes. Remove the walking legs and swimming legs.
- Step 3: Now remove the shell, insert the scissor under the shell near the head and cut through the shell on the back of the prawn. Then peel off the shell by starting at the end of the head and working your way down the body, leaving the tail intact. If you like you might get rid of the tail too.
- Step 4: Next, devein the prawn, it’s an essential part of cleaning them. The prawn vein is the digestive track and is harmful for human consumption and may cause severe allergies or ailments. Locate the vein at the back of the prawn, take a sharp knife to make a shallow cut along the back of the prawn. Lift out the dark vein with the help of the tweezer and discard it. Rinse the cleaned prawns in cool water properly.
- Step 5: Reserve the scrapes for a flavourful stock. For making the stock, boil the scrapes in water over low heat for 30 minutes. Then strain the prepared stock, freeze and store for future use. Use the prawn stock for your seafood dish.
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DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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