Trust Us, You'll Want To Make These Prawn Recipes All Year Long (2024)

FAQs

What is the secret to juicy shrimp? ›

Soak shrimp in brine

Soak quickly in brine to keep lean seafood moist as it cooks and season it throughout. A solution of 1 tablespoon kosher salt and 1 quart water works to season 1 pound of seafood. Dissolve the salt in the water, and then submerge the shrimp and chill for 30 minutes.

Always preheat your pan or BBQ before adding your prawns and cook on medium-high heat. If boiling or simmering your prawns in sauce or broth, add prawns in the last few minutes of cooking and cook on a low simmer, use the cooking times below. Never boil rapidly or they will become rubbery.

While very similar in appearance, shrimp and prawns are two distinct species. Prawns tend to be larger than shrimp, and often taste sweeter. There are more varieties of shrimp, too. Both animals have 10 legs, but prawns have pincers on three pairs of legs, while shrimp just have one clawed duo.

Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.

When you add heat or acids (vinegar) to the meat, the proteins get denatured, change their shape and their colour too. You get red shrimps by heating the proteins in them.

After preparing raw prawns, you can cook them in a variety of ways. Boil them in water for 4 minutes, fry them in a pan or wok, or grill them on the barbecue, turning for 2-3 minutes, or until prawns turn opaque.

Prawns can be cooked with or without their shell, but most recipes call for the shells to be removed which is easy to learn. Larger prawns are easier to peel so practice with these first. Make sure you wash them before using.

To remove the flavor or taste out of the shrimp or fish you bought, soak it in milk for about a half hour before cooking.

Mistake #4: Overcooking

Since shrimp are notorious for cooking very quickly, ending up with tough, rubbery shrimp is arguably the most common mistake. While you can use a thermometer to tell when your shrimp reach a fully cooked temperature of 120° F, you can also gauge 'doneness' from the shape.

How to cook prawns like a chef? ›

Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn. Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.

Prawns are typically, but not always, larger than shrimp.

This size difference explains why prawns tend to be more expensive.

There is no significant difference between the nutritional value of prawns and shrimps. Both are relatively low in calories and are a great source of protein. Sometimes prawns and shrimp are criticised for their high levels of cholesterol.

Nevertheless, shrimps are costlier in other parts of the world. Prawns are bigger and preferred over shrimp because of their taste and texture, which explains the often higher price.

Poach: Poaching shrimp in a flavored liquid such as broth, wine, or water can keep it tender and moist. Grill: Grilling shrimp can give it a smoky flavor and caramelized surface. Brush the shrimp with oil to prevent sticking and cook until just opaque.

Mix ¼ cup kosher salt with ¼ cup granulated sugar, 1 cup boiling water and 2 cups of ice. Add shrimp into a bowl of brine and let sit for 20-30 minutes for peeled shrimp and 40-60 minutes for your unpeeled shrimp. Rinse well with cold water and pat dry afterward. That's all there is to it!

Some prefer to soak seafood in milk before cooking to keep it from tasting too fishy. If you choose to soak your shrimp, you should do so with whole milk for at least 10 minutes.

Velveting is a popular preparation technique used especially when cooking shrimp for Chinese dishes. The process involves soaking the shrimp in cold water and baking soda. Sometimes, salt and sugar are also added to the shrimp marinade for stir fry.