Cleaning prawns properly is essential to ensure that they’re safe to eat and ready for cooking. Whether you plan to grill, fry, or cook prawns in a stew, cleaning them thoroughly removes any impurities and enhances their flavor. Follow this step-by-step guide to clean prawns.
Materials You Will Need:
- Fresh prawns
- Sharp kitchen scissors or a small knife
- Toothpick or skewer (for deveining)
- A bowl of cold water
- Paper towels
- Cutting board
Step 1: Rinse the Prawns
Begin by rinsing the prawns under cold running water to remove any dirt or surface debris.
Cold Water: Place the prawns in a colander and run cold water over them. Gently toss them around to ensure they’re well rinsed.
Inspect: Check for any visible impurities or broken pieces, and remove them.
Step 2: Remove the Head (Optional)
If your recipe doesn’t require prawn heads, you can remove them at this stage.
Pinch and Twist: Hold the prawn firmly with one hand around the body and the other around the head. Gently twist the head while pulling it away from the body.
Set Aside or Discard: You can discard the heads, or save them for making broth or stock, as they add a rich, seafood flavor.
Step 3: Peel the Shell
Next, remove the prawn shell if your recipe calls for peeled prawns. The shell can be left on if you prefer, but many dishes require the prawns to be fully peeled.
Start at the Legs: Gently pull the legs away from the body. Once the legs are removed, the shell will be easier to peel off.
Peel Off the Shell: Work your fingers under the shell and peel it away from the prawn’s body. Start from the bottom and work upwards toward the top of the prawn.
Leave the Tail (Optional): You can leave the tail intact for presentation purposes or remove it, depending on your preference and recipe.
Step 4: Devein the Prawns
Deveining is an important step because the dark vein along the prawn’s back is its digestive tract and may contain sand and grit. While it’s not harmful to eat, it can affect the prawn’s texture and flavor.
Locate the Vein: Look for a dark line running along the back of the prawn.
Make a Shallow Cut: Using a sharp knife or kitchen scissors, make a shallow cut along the back of the prawn to expose the vein.
Remove the Vein: Use a toothpick or skewer to gently pull out the vein. If it breaks, you can use the skewer to hook and remove it from both ends.
Rinse: Once the vein is removed, rinse the prawn under cold water to clean the cut area.
Step 5: Rinse and Dry
After deveining, give the prawns one last rinse to remove any remaining shell bits or dirt.
Cold Water Rinse: Place the prawns in a bowl of cold water, swishing them around to remove any debris.
Pat Dry: Lay the prawns out on a paper towel and pat them dry. This will help them cook more evenly, especially if you plan to fry or sauté them.
Step 6: Store or Cook the Prawns
Once cleaned, you can either store the prawns in the fridge or proceed with cooking.
Refrigeration: If you’re not cooking the prawns immediately, store them in an airtight container in the refrigerator. They should be used within 1-2 days.
Freezing: Prawns can also be frozen. Place them in a sealed freezer bag or container and store them for up to 3 months. Be sure to thaw them properly before cooking.
Also read:How To Clean Your Blood Naturally
