It’s one of our greatest Christmas traditions – but then so few among us have mastered the subtle art of peeling prawns. Follow these quick tips for fuss-free prawn eating this year.
Big or small, farmed or wild – but definitely ocean fresh – bowls of orange prawns are a key part of Australian Christmas.
Whether you are barbequing your prawns, or plan to serve them chilled and plain with lemon wedges and tartare sauce, they will taste great and are a perfect and sweet summertime delicacy shared amongst family and friends on the big day.
The only trouble is we have to work for our supper - peeling prawns can be a sticky, tricky task. There's always one brazen volunteer around the Christmas table who doesn't mind getting their hands dirty, but if you follow these quick tricks, the prospect of peeling shells won't seem so daunting.
Before you get started, make sure you've got a bowl on hand for prawn shells, and another bowl with water and a little lemon to quickly rinse your hands. This process works for both green and cooked prawns.
- Twist the head off the body of your prawn in one simple, twist-and-pull motion.
- Pull away the prawn's legs between thumb and index finger, and gently squeeze and pull away shell from around the body. Repeat until just the tail of the prawn is left over.
- Pinch the tail at the end of the prawn body to release the last bit of prawn. Or leave the tail - it will work well as a handle, and if you don't mind a little crunch, they are totally edible and full of flavour.
- Now they're ready to eat - the possibilities of serving your prawns are endless. This year, try 60s style prawn cocktails with peppery mayo, or grilled green prawns with salsa verde.