I bought Australian king prawns in their shells to cook Christmas Day but Ive never cooked them before and don't know how best to down them
I've googled it but there's so many answers.
I like the idea of barbecuing them and having a garlic butter flavour. Do I take out of shells and devain them first. ??

cottagerose - 2017-12-24 19:26:00

Directions

Peel prawns, leaving tails intact; devein.
Finely chop parsley. Place in a bowl and combine with oil, sauce, juice, honey, garlic and chives.
Add prawns, stir until combined. Cover, refrigerate at 1 hour.
Cook prawns on a preheated barbecue grill for 3 minutes or until just cooked through, turning once.

I cut and pasted this from Google. Hope it helps you - haven't done them myself. Merry Christmas to you

Edited by flier3 at 8:15 pm, Sun 24 Dec

flier3 - 2017-12-24 20:15:00

2 1⁄2 lbs green king prawns
1⁄4 cup fresh parsley sprig
1⁄4 cup olive oil
2 tablespoons barbecue sauce
2 tablespoons lemon juice
1 tablespoon honey
3 garlic cloves, crushed
2 tablespoons chopped fresh chives

Oops - here is the recipe!!!!

flier3 - 2017-12-24 20:17:00

Thankyou flier3

cottagerose - 2017-12-25 08:07:00

Have a very Merry Christmas!!!

flier3 - 2017-12-25 08:16:00

Throw them on the BBQ whole and serve when while still warm. Let people peel their own. If your going to peel them and devein them, then you may as well buy prawn meat and save the hassle.

blueviking - 2017-12-25 10:18:00

I marinate mine in fresh ginger, chilli and olive oil then cook whole on the BBQ until they turn bright pink - we have a side burner so can cook them on there in a cast iron pan if there’s other stuff on the hot plate

sarahb5 - 2017-12-27 23:36:00

sarahb5 do you marinate them in the shell ? as I wouldn’t have thought that would work

sooseque - 2018-01-01 14:43:00

sooseque wrote:

sarahb5 do you marinate them in the shell ? as I wouldn’t have thought that would work

Yes in the shells - why wouldn’t it work?

sarahb5 - 2018-01-01 14:49:00

This message was deleted.

lynnwood65 - 2018-01-01 15:57:00

sarahb5 wrote:

I marinate mine in fresh ginger, chilli and olive oil then cook whole on the BBQ until they turn bright pink - we have a side burner so can cook them on there in a cast iron pan if there’s other stuff on the hot plate

That sounds lovely. I'm going to do that next time.

buzzy110 - 2018-01-01 16:06:00

buzzy110 wrote:

That sounds lovely. I'm going to do that next time.

So easy - doing them tonight but peeled and threaded on skewers before cooking. I’m using fresh chilli but you can used dried chilli flakes if you don’t have fresh

Edited by sarahb5 at 4:47 pm, Mon 1 Jan

sarahb5 - 2018-01-01 16:34:00

sarahb5 wrote:

So easy - doing them tonight but peeled and threaded on skewers before cooking. I’m using fresh chilli but you can used dried chilli flakes if you don’t have fresh

I like the look of this variation as well. I have some peeled prawns in the deep freeze which will work well with this variation.

buzzy110 - 2018-01-03 17:22:00

sweet chili and soy

twindizzy - 2018-01-04 12:20:00

If you're going to shell prawns yourself I'll let you into a secret a mate told me on how to do them quickly.
Break the body off, peel the 1st 2 scales off and then pinch at the tail and the meat just pops out, as long as they are not old. before they gave me gout, I ate them all the time and could do around 4 to everyone elses 1.I miss them, seeing as my local pak'n has the big Argentinian ones quite reasonable.

blueviking - 2018-01-04 18:03:00

Use kitchen scissors, first take frozen prawns put in water bath of salt. Rip off head. Cut off tail. Scisdor up the back, at the same time deveining it, pull whole shell off, next and so on.

gabbysnana - 2018-01-11 20:01:00

bump for the prawn lovers

uli - 2019-01-04 12:12:00

They need deveining... anything else is just lazy.

karlymouse - 2019-01-07 01:13:00

Nothing wrong with a bit of crunch when eating them :)

uli - 2019-01-08 18:03:00

uli wrote:

Nothing wrong with a bit of crunch when eating them :)

Eeeewwwww......

davidt4 - 2019-01-08 19:23:00

uli wrote:

Nothing wrong with a bit of crunch when eating them :)

Poo..........

rainrain1 - 2019-01-08 19:34:00

You two ARE easy leg-pulling material!
Off to cook prawns for dinner by the way - whole things so it is a clean all you want yourself type of dinner :)

uli - 2019-01-09 19:16:00

Maybe it's you that's easy to fool uli

rainrain1 - 2019-01-09 22:11:00

This year we bought argentinan prawns. They were like mini crayfish.

gabbysnana - 2019-01-15 20:16:00

Best done in a hot wok with a couple table spoons of olive oil.
You want fresh uncooked ones with tail on.
Add 2 cloves worth of minced garlic, 1 teaspoon chopped fresh ginger, 1 or 2 teaspoon minced chilli, 1 tablespoon chopped fresh coriander

somejimguy - 2019-01-20 15:41:00

Make a paste mixture of soft brown sugar with sesame oil (& sesame seeds if you like) and a small amount of chili to suit. When the prawns are nearly done, pull them off the barbie , slather the mix on and put briefly back on the barbie to caramelise the mix. Yum!

budgel - 2019-01-21 21:07:00

It still baffles me why people buy distinctive tasting seafood and then smother it in other flavours to disguise the taste. Dipping sauces if you want, but that's it.

blueviking - 2019-01-22 08:51:00

blueviking wrote:

It still baffles me why people buy distinctive tasting seafood and then smother it in other flavours to disguise the taste. Dipping sauces if you want, but that's it.

It baffles me that anyone would think prawns have a distinct flavour ..

karlymouse - 2019-01-22 09:43:00

karlymouse wrote:

It baffles me that anyone would think prawns have a distinct flavour ..

Same - they are the perfect carrier seafood for other flavours

sarahb5 - 2019-01-22 18:42:00

This, absolutely delish

https://www.waikare.co.nz/lime-lemongrass

They BBQ

fxx99 - 2019-01-25 20:42:00

So you honestly can't taste the difference between shrimps, banana prawns, sth American prawns & vietnamese prawns. I suppose you think bugs And cray taste the same.

blueviking - 2019-01-26 11:08:00

somejimguy wrote:

Best done in a hot wok with a couple table spoons of olive oil.
You want fresh uncooked ones with tail on.
Add 2 cloves worth of minced garlic, 1 teaspoon chopped fresh ginger, 1 or 2 teaspoon minced chilli, 1 tablespoon chopped fresh coriander

Certainly one way to not taste anything of the lovely PRAWN taste. You could just as well cook chicken breast that way and it would taste the same - much cheaper too!

uli - 2019-01-29 15:59:00

blueviking wrote:

So you honestly can't taste the difference between shrimps, banana prawns, sth American prawns & vietnamese prawns. I suppose you think bugs And cray taste the same.

Honestly I only want to taste Australian Banana or Mooloolooba Prawns and the South American ones, as they are wild caught. Not interested in the rest really.

uli - 2019-01-29 16:03:00

** Bump **

autumnwinds - 2020-01-28 21:51:00

I am visually impaired and have no idea how to devein a prawn! Any tips/.

skydancing - 2020-02-01 19:13:00