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How to peel & devein prawns or shrimp…

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Take the pain and stress out of peeling and deveining your prawns by following our step-by-step guide and your prawns will be ready in a flash for your next salad or to throw on your BBQ.


RAW FRESH PRAWNS ON A METAL PLATE ON DARK BACKGROUND

Australian Prawn Varieties

There are 4 main species of prawns, all with different flavour profiles.

  • ocean-king-prawns
    OCEAN/KING PRAWNS
  • banana-prawns
    BANANA PRAWNS
  • Endeavour prawns
    ENDEAVOUR PRAWNS
  • tiger prawns
    PEEL & CLEAN TIGER PRAWNS

OCEAN/KING PRAWNS

Ocean or king prawns don’t refer to size, but species (kings can be small, medium or large). Kings have a lovely almost iridescent blue/purple colouration on the tail when raw and cooked, have rosy pink/orange bands. They have a rich flavour and moist flesh.

 BANANA PRAWNS

There are two varieties: regular banana prawns have red legs, and white banana prawns have cream and yellow legs. They are also available as wild-caught and farmed species.

Banana Prawns’ sweet, mild flavour makes them ideal for light and delicately flavoured dishes. They present well as they retain their shape when cooked, and are generally more affordable than kings or tigers.

ENDEAVOUR PRAWNS

Endeavour Prawns are the ugly duckling of the Australian prawn varieties. There are two types of Endeavour Prawn – the red and the blue. Both are excellent eating.

The distinctive sweet flavour of the Endeavour sets it apart. Endeavour’s natural sweetness isn’t as easily overpowered by bolder spices.

The Endeavour was voted Australia’s best tasting by a national panel of professional prawn fishers — in a prawn taste-off in Adelaide in 2007.

TIGER PRAWNS

You can’t miss the tiger’s stripes and it’s a great prawn for display. There are two species of tiger prawns the wild-caught (these are the brown and grooved tiger prawns) and farmed (these are the black tiger prawns ).

They have distinctive grey, blue or black stripes that turn red when cooked with a medium flavour.

Your step-by-step guide for peeling & deveining prawns

hands removing the head of a cooked prawn on wooden board

step 1:

Firmly grab the prawn head and pull to dislodge.


hands removing the legs of a cooked prawn on wooden board

STEP 2:

Remove the legs.


hands peeling the shell of a cooked prawn on wooden board

STEP 3:

Peel the prawn shells.

hands squeezing the tail of a cooked prawn to remove it

STEP 4:

If you would like to remove the tail, just squeeze it.

hands pulling the tail of a cooked prawn to remove it

STEP 5:

Then gently pull it away from the body.


hands slitting the back of a cleaned prawn with a knife

STEP 6:

Use a small sharp knife to make a slit along the middle of the back to expose the dark vein.


hands pulling out the vein of a cooked prawn with a knife

STEP 7:

With your small knife pull out the dark vein.


peeled prawns on a wooden board with whole prawns and knife in background

STEP 8:

Mission accomplished – peeled & deveined prawns!


PEELED SHRIMP IN A COLANDER IN THE SINK WITH COLD RUNNING WATER

STEP 9:

Rinse in a colander under cold running water in the sink.


PRAWNS IN A COLANDER IN THE SINK TO DRAIN ALL WATER

STEP 10:

Drain your prawns and squeeze out in excess water before using.


Now that your prawns a clean why not try one of our prawn salads?

SHRIMP AND AVOCADO SALAD ON WHITE PLATE WITH PRAWNS & LEMON ON SIDE
SHRIMP-PRAWN AVOCADO SALAD
THAI SHRIMP SALAD
THAI PRAWN or SHRIMP SALAD
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About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Previous Post: « Watermelon Avocado Salad with Aromatic Basil
Next Post: Cajun Shrimp Salad – a.k.a. Cajun Prawn Salad »

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