Buying prawns

Try to buy your prawns as close to when you intend to use them as possible. Look for cooked or raw prawns with firmly attached heads and secure shells. Avoid any that have a strong smell or broken antennae.

How to prepare prawns

Regardless of how you plan on cooking your prawns, the only rule is to always remove the intestinal tract. If left in, this black line running down the spine of the prawn, will add a gritty texture to your prawns.

Shell on: Wash the prawns in cold running water and remove the heads by pulling them away from the body. Cut the shell along the spine with a pair of scissors. Using a skewer, or small knife, remove the black intestinal thread.
Shell off: Wash the prawns, then remove the heads and shells, taking care to leave the tails intact. Using a small knife, remove the intestinal tract.
Back split: Wash the prawns and remove the heads, then use a small knife to cut along the back of each one, taking care not to cut the whole way through. Remove the intestinal tract, then press down on each prawn with the heel of your hand to open it out.

To boil

Use prawns with their heads left on, but their intestinal tracts removed. Bring a large pan of salted water to a steady boil, drop in the prawns, and simmer until they change colour (about 3-4 minutes). Drain from the water and serve.

To steam

Place a small plate, or lettuce leaves, inside a steamer and arrange peeled prawns on top. Cover and steam for around 4 minutes, or until they turn pink and are no longer glassy.

To barbecue

For best results, use unpeeled whole prawns that have been lightly coated in oil. Place the prawns on the hot grill and cook until the shells turn bright red. Turn once and continue cooking until the flesh is no longer glassy.

To deep fry

Use shelled and de-veined prawns that have been dipped in cornflour and then lightly battered. Bring a minimum of 3 cm of olive oil to 175°C and fry until golden. Drain well on paper towel and serve hot.

Garlic prawns

This favourite is loved right around the world, and you can find interpretations from Thailand to Spain. Here we have some of our favourite garlic prawn recipes that range from the thick and creamy to the barbecue friendly type.

Garlic prawns recipe: How to cook with prawns

Chilli prawns

Chilli is a natural companion to prawns, adding heat and sweetness to their mild flavoured flesh. Try adding compatible flavours like chopped fresh herbs, garlic or grated ginger to the pan for even more oomph.

Garlic prawns recipe: How to cook with prawns

Asian-style prawns

Some of the best prawn recipes can be found in Asia, where curry, herbs, chillies and spices are all added to create tantalising dishes. Try a prawn stir-fry, soup or curry and taste the range of flavours on offer.

Garlic prawns recipe: How to cook with prawns

Coconut prawns

The irresistible flavour of coconut milk or shredded coconut can add even more flavour to your prawns. If you choose a recipe with coconut milk, ensure you serve it with plenty of steamed rice to soak up all the delicious sauce.

Prawns with dipping sauces

Pair up pre-cooked, or sizzling straight from the barbecue, prawns with these dipping sauces for a decadent but easy meal.

Prawn salads

Cut down on the cooking time by buying precooked and peeled prawns for your salads. With most of the work done, these salads are perfect for a midweek meal.

Prawn soups

Prawns feature in some of our favourite soups, from Thai hot and sour to Malaysian creamy laksa. Here are a few of our favourite recipes that show the versatility of prawns.