The Blushing Prawn is where you can find a complete list of prawn dishes from around the world.
Healthy and versatile, prawns are one of summer’s simple pleasures. Learn all you need to know about everyone’s favourite seafood, from buying tips to preparation tricks, with this easy guide.
They’re eaten all year round, but it’s at this time of year, around Christmas, that prawns really shine. From simple sandwiches made with cooked prawns to a party platter of crispy prawns with dipping sauces, they star in a range of delicious dishes that are perfectly suited to the warmer months.
Prawns are quick and easy to prepare, and with a little know-how, you can enjoy them at their best. This guide has all the essentials you need to know, including the different types, what to look for when shopping, and step-by-step preparation techniques, such as how to butterfly prawns for even quicker cooking (also known as prawn cutlets).
Prawn recipe ideas
Buy cooked prawns to make delicate salads
Transform green (uncooked) prawns into flavoursome favourites, such as garlic prawns.
You can also use peeled prawn meat to make prawn mince, which is great for making Asian-style dumplings, patties and skewers.
Prawns are sold cooked, raw, and frozen. They may be sold in the shell, or peeled (peeled prawns are referred to as prawn meat). As a general guide, 1kg of prawns in the shell provides about 24 medium to large prawns, which equals about 500g of peeled prawn meat.
Here are the three forms of prawns you’ll find available from the seafood counter, and in the frozen seafood section, at supermarkets.
Green prawns These are uncooked prawns. They have translucent flesh that changes colour when cooked.
Cooked prawns These prawns are boiled at sea as soon as they’re caught. The flesh is opaque and pale orange.
Frozen prawn meat These prawns are peeled before being frozen. You can buy them green or cooked.
Different types of prawns
Not all prawns are the same – they vary in size, appearance and flavour. Here’s a guide to the types and how to use them.
A cooked whole prawn, these are ideal for platters, picnics and the larger ones are spectacular on a prawn cocktail or a Paella. The smaller crevettes are the type that you would have as a pint of prawns in a pub. They are slightly sweeter than tiger prawns.
If you have ever wondered what scampi are made of, it’s langoustine. They are raw and are delicious on a BBQ as the shells tend to roast and add more depth and flavour, you can also grill them if it’s not BBQ weather and get the same effect.
The tiger prawns are raw whole prawns so endlessly versatile. Fantastic in curries, great on a BBQ as they take on additional flavours really well. The shell can also be kept to make a stock or soup.
EASY PEEL PRAWNS
The best prawn for BBQ’s, pop them on a skewer and they are incredible. They are raw, headless with the vein removed leaving a split in the shell making them easy to peel with little mess and they look good too.
Cooked and peeled, small and sweet and absolutely delicious. You can make these shrimps into potted shrimp or into a flavoured butter that goes well with steak or simply with bread, butter and a wedge of lemon.
A bit bigger than your average cocktail prawn, these cooked and peeled prawns are beautiful in a butty or in a simple prawn cocktail. They are really good in asian prawn dumplings and prawn toast.