I love prawns as they cook real fast, taste good, and are relatively cheap. The prawn heads are a real treasure as they can give soups a very rich flavour. Most of the time I will be using peeled prawns as they were a lot easier to eat. To me, the perfect peeled prawn must be de-veined – i.e. the gastrointestinal tract of the prawn should be removed. De-veining prawns is definitely not essential but it certainly make the prawns look a lot more prettier, don’t you think so? 😉
There are two general methods out there to de-vein the prawn, first is cutting a slit with a knife while the second is to use a toothpick to pull the tract out. However, both methods can only be used after the prawn is peeled, and they are not exactly very easy to pull off.
So – I can’t remember how – I’ve found a method which allows me to peel and de-vein the prawn almost at the same time – just by using a pair of sharp kitchen scissors. Here’s how:
Step-by-step Photos | |
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| 1) Grab a prawn and twist off the head. | 2) The prawn heads can be rinsed and used to cook seafood stock. |
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| 3) Grab a pair of kitchen scissors and position it right in the middle of the prawn back. | 4) Start cutting through the shell. |
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| 5) Cut all the way till you reach the tail. | 6) The shell will now come off very easily. |
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| 7) Like this! | 8) Grab the tail and give it a sharp, tight pull and the whole shell will come right out. |
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| 9) So now our prawn is peeled! | 10) The scissors should have made a slit on the prawn's back, exposing the gastrointestinal tract. Use your finger to pull it off. |
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| 11) Voila! A peeled and de-veined prawn! | 12) And now your prawns are ready to be cooked! |
Here are some peeling and de-veining tips:
- I find it most effective and time-efficient when I work assembly-line-style: peel all the prawn heads off first; cut the shells; then peel and de-vein them.
- Use fresh prawns so that the flesh is firm but still gives way under the kitchen scissors. I’ve not tried this method with cooked prawns – but most of the time I just peel the cooked ones with my hands.
- If you want to butterfly the prawns, leave the tale intact when you cut the shell. After de-veining, use a small knife to cut the slit deeper.
Tips on cooking prawns:
- I always marinate the prawns with a little salt first for about 5 to 10 minutes, rinse the salt off then pat them dry before cooking them. It gets rid of a little of the fishy smell and draws a little moisture out of the prawns, making the flesh firmer and more chewy. You can also marinate with a little rice wine (or sake) before cooking, but I usually don’t bother…
- Prawns cook real fast, so cook them only when you are ready to serve and take them out the moment they are pink all over.
Happy peeling and de-veining!
Roasted Butterflied Prawns in Garlic-Parsley Butter (Delia Smith) | Food Is My Life says
[…] How to Peel and De-Vein Raw Prawns with Kitchen Scissors (Very Easy!) (foodismylife.wordpress.com) […]
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[…] check out my post on how to peel and devein prawns (it’s real easy!) – you’ll never need to buy peeled prawns […]
Barbara Bamber | justasmidgen says
This is great, Jasline, I had no idea how to do this! And you’ve got excellent photos for us to follow. Well done! xx
Jasline says
Hi Bobbi, thank you! I’d be honored if you link me into your delicious post 🙂 Whenever my mom bought live prawns back, she will also stick them into the freezer before cooking them 😉
Bam's Kitchen says
These are great step by step shots on how to devein and prepare shrimp. Can I add you as a reference on my last post? One more thing if you buy them live and still swimming from the wet market have them but them on ice to help sedate them for the ride home or otherwise they get a little crazy and you might loose control of the bag. LOL Have a super day. BAM
ChgoJohn says
I’ve not seen nor tried this before, Jasline. It sure does look easier and safer than using a knife. It’s a great idea ond one that more than a few of us will be wondering why we didn’t think of it. 🙂
yummychunklet says
Great tutorial!
Sibella at bakingwithsibella.com says
Jasline, thanks for your effort and time to explain this! Even though I don’t live in the region where you can buy fresh shrimp, this is so useful because peeled and de-veined shrimp costs more around here. Now I can buy frozen unpeeled one and peel and clean it my self and have a larger quantity for a cheaper price! 🙂
johnnysenough hepburn says
Great step-by-step, as always. Good tip, as I’ve never liked peeling from underneath. Kind of queasy about their little legs! *shudders, slightly*
Choc Chip Uru says
What a wonderful tutorial my friend, great job 🙂
Thank you!
Cheers
Choc Chip Uru
Suzanne says
I have never tried scissors, brilliant. Peeling and deveining shrimp is not one of my favorite things to do but is one of those necessary tasks if you like shrimp and I do, very much. Great tip, going to try the scissors next time I make them.