The Succulent Prawns To Try If You're A Fan Of Buttered Lobster - Tasting Table

There are many different ways to prepare, cook, and eat spot prawns, whether raw, steamed, pan-fried, deep-fried, etc. For food safety reasons, though, the only rule is that they're eaten immediately after being killed. Unlike other meats or fish that can be butchered and preserved for a small amount of time after, once spot prawns die, they immediately begin decomposing and release an enzyme that leads to a very mushy, inedible crustacean, warns King's Seafood Co.

If you don't live on the West coast, odds are you'll be buying flash-frozen spot prawns, which are easy enough to toss into a sauce or onto the grill. If you're lucky enough to get your hands on fresh prawns, though, Skipper Otto recommends either cooking them live like you would a lobster, or quickly twisting off their heads, which is where the enzyme is released. Next, rinse them under cold water to get off any brine or dirt — no need to devein them like shrimp. They don't need to be peeled, but it's ideal to do so if adding them to a sauce, or if you want to dice up the meat inside. Grilling them whole is another easy way to get the shells off once done.

Honest Food recommends either grilling them or sauteing them with light, flavorful ingredients like lemon, citrus, chili, horseradish, and garlic as opposed to heavier flavors — though they still go well in soups, stocks, and sauces.