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How to Cook Perfect Tiger Prawns in their Shell
SAUTEEING:
  • Wash the prawns in cold water.
  • Heat your stove top to medium and place your fry pan on the top. 
  • Place 1 Tbsp of butter in the pan.
  • Add 2 tsp of minced garlic to the pan and 1 chopped onion. Cook until onion transluscent and garlic golden brown. 
  • Add the prawns to the pan. Although the shells will be removed after cooking, the prawns maintain the flavours.
  • Put the prawns in the fry pan along with chopped coriander, and cook for 4 to 5 minutes, stirring constantly. The prawns are ready when no longer translucent. 
  • Cooked prawns are white and pink.
 
BOILING:
  • Fill a pot halfway with water.
  • Place the pot on the stove top, using high heat to bring the water to a rolling boil.
  • Toss the tiger prawns with shells on in the boiling water.
  • Let the water return to a boil. Once it does, cook the prawns for approximately 3 minutes. The flesh will turn from the brown color with yellow and blue banding to a white flesh with pink stripes. 
 
BARBECUING PRAWNS:

  • Marinate the prawns in shells in lime juice and minced garlic mixed with melted butter, cooled to prevent cooking the prawns.
  • Heat the BBQ up high heat to at least 400 degrees F.
  • Pierce the raw prawn with a barbecue skewer. Slide it down to the bottom. Place five to six prawns per skewer, not letting them touch each other.
  • Place the skewers on the BBQ. Cook for 1 to 2 minutes and turn the skewer over. Cook for another 1 to 2 minutes. Done prawns are white with pink stripes.
  • Remove the prawns, shell them and serve with grilled onions and peppers. 
 
Courtesay of www.livestrong.com