PRAWNS…the ABCs of Cooking

Possess Rave Adulation Whenever Naturally Served !!! There are an amazing variety of ways to prepare them: barbecued, sauteed, roasted, marinated, stir fries, soups, sandwiches, smoked,- the list can go on. From the simplest to the more complex preparations, they always compliment themselves There is a secret though to all this famed success. A cooking tip that you will love because it is soo simple and yet often not followed. It demands close attention and much discipline. Have I whetted your curiosity? I hope so because it is the key to all the recipes that you may have tried and not had 5 star success. And it is the key to all the prawns recipes you will try from now on. There are many directions that do not even mention this detail. I wonder sometimes if they have actually tried eating their creations. Well, the curtain has opened and the main feature is about to appear.

The Prawn Cooking Secret

Do not overcook. That’s it! I know, it’s ridiculously simple but you don’t know how easily it happens, or…… maybe you do. And I can testify to having eaten too many overcooked prawns that people have prepared that have had the prawns delicate sweet succulence evaporated into never never land. I have also seen recipes that have directed you to boil them for 20 minutes…. ay yi yi!!!

What follows is a recipe that I give to our clients that is quick, simple and simply delicious. I call it Take TEN, that is ten minutes. When the prawn fishing season is past and it is not possible to get freshly caught prawns (which is 9 months of the year), I give them these instructions.

  1. Take the frozen pound of prawn tails, unwrap from ziplock bag and put in sink
  2. Take the cold water tap and turn on to thaw prawns
  3. Take a pot of cold water, (NO SALT) and bring to boil on stove
  4. Take another pan and place butter and crushed garlic and cook til bubbly and the aroma finds the nose
  5. Take the prawns from the sink and put in the boiling water
  6. Take a good look at the clock and count TWO minutes from the time they TOUCH the boiling water
  7. They do not need to be boiled!!!
  8. Take a platter and after draining them, lay them on.
  9. Take the garlic mixture and place in a heated dish and place with prawns on platter.
  10. Take the prawn tail end in your left hand and looking its side, take the first 2 or 3 sections and lift up and around, squeeze the tail and pull the meat out. Dip and delight in a truly West Coast treat!!!!

The essential thing is not to cook them too much. You can cook them even less, but that is a matter of personal taste. Two minutes is perfect for most people and keep in mind since the prawns are still in their shells, they do continue to cook a little after they are drained. The prawns do not need to boil.

I do not recommend cooking prawns this way without their shells. If you want to peel the prawns first, the method of cooking I would use would be to saute them.

Now you have a very quick, convenient way to cook and serve prawns that will not only delight you but also anyone that you serve them to. I have always received compliments. Even people who claim not to enjoy prawns, have been converted, you will have the same success. I look forward to introducing you to more ways of cooking prawns in coming articles.

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4 Responses to “PRAWNS…the ABCs of Cooking”

  1. […] possible alternative when fresh prawns are no longer available. In spite of being frozen, they can quickly thawed and be ready to serve in a matter of minutes. Tags: bc prawns, fishing […]

  2. […] If you’re stuck for how to cook the prawns in the first place here’s the three line recipe! From our previous post on preparing prawns. […]

  3. […] PRAWNS the ABCs of Cooking Eat Prawns Posted by root 8 days ago (http://eatprawns.com) Jan 7 2009 the prawns do not need to boil i do not recommend cooking leave a comment name required privay policy powered by wordpress Discuss  |  Bury |  News | prawns the abcs of cooking eat prawns […]

  4. Chris Nielsen-Smith says:

    We purchased 5 pounds of Spot Prawns at the Cowichan Bay festival yesterday, brought them home and cooked them. Actually, we overcooked them. They are still somewhat tasty, but tough. Is there anything I can do with overcooked prawns. We still have about 4 pounds left and really don’t want to waste them. Thanks!

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