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How to devein prawns leaving the shell on

Shell-on prawns have bags more flavour than peeled, although, of course, are immesurably messier to eat. The thing that put most people off unpeeled shrimp is the intestine running alongside the back, unsightly and the source of grit in cooked dish.

My idea of the perfect solution is to de-head, devein but leave the shells on. This method also makes peeling easier when they're cooked. Here's how:

Cut the head off, then make an incision along the back of the prawn with the tip of a sharp knife, starting from the second shell segment from the tail. Scrape or pull out the intestine, with fish bone tweezers if you have them. Rinse the prawns and pat dry.


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