Whether their raw or cooked, here’s how to prepare prawns ready for adding to a delicious curry, traditional prawn cocktail or scattering on a salad.
To shell prawns, twist the head off the body.
Peel away the shell and legs in segments until you get to the tail.
Pinch the tail and gently pull the body out.
Take the tip of a sharp knife and make an incision to expose the vein, which will either be down the back or running along the belly of the prawn. Pull to remove.
Wash before using.
If you then want to butterfly a prawn, take the knife and slice as far as you can through the middle without cutting it in half.
Pull the sides apart and cook as desired.