Recipe
How to serve fresh cooked prawns
They’re already cooked, so the work is mostly peeling. Serve them cold with lemon and a quick seafood sauce, or warm them through gently.
- 15 minutes
You’ll need
- Fresh cooked prawns (allow roughly 250 to 300 g per person as a main)
- 1 lemon, cut into wedges
- Bread and butter, or a crisp salad, to serve
- For a quick seafood sauce: ½ cup mayonnaise, 2 tablespoons tomato sauce, a squeeze of lemon, a dash of Worcestershire sauce and a few drops of hot sauce
From the board:
Fresh cooked prawnsMethod
Keep them cold
Keep the prawns covered in the fridge until you’re ready to peel and serve them.
Peel
If they’re whole, twist off the head. Peel the shell away from the legs on the underside. Leave the tail on if you like a handle, or pinch it off.
Devein
Run a small knife along the back to expose the dark vein, then lift it out with the tip of the knife or your fingers.
Serve cold
Pile onto a platter with lemon wedges and the seafood sauce: stir the sauce ingredients together and taste for lemon and heat.
Or warm them through
For something warm, toss peeled prawns in a pan with a little butter and garlic over medium heat for a minute or two, just until warmed. They’re already cooked, so a short time is all they need. Any longer makes them tough.