Farmed prawns are available whole and sold fresh. Buy from the fish market. For both cooked or green prawns, look for a firm body with moist flesh and the shell tight and intact. There should be a pleasant fresh smell and no sign of black.
Whether in the refrigerator or freezer, leave prawns in their shell. This protects them against dehydration, keeping in moisture and flavour. To refrigerate, place cooked prawns in a covered plastic container or in an airtight plastic bag on a plate.
Tips & Tricks:
De-vein by slitting the centre back with a very fine-bladed knife and pull the vein out.
A serve of prawns is equal to about 15 prawns.
Do not re-cook cooked prawns. Green prawns are can be grilled, barbecued, stir-fried, deep-fried, or boiled. Prawns are translucent when raw and turn white with pinkish bands when cooked. Avoid overcooking.