Whenever I have the chance to buy prawns shell-on -- or, better yet, head-on -- I take it. Deveining and then cooking prawns in their shells is the tastiest way to go, and there's something very satisfactory about peeling them just before popping them into your mouth. But their journey shouldn't end there; the shells still have more to give.
Prawns are a popular food, but even those who've had it before might have some questions on how to approach different prawn dishes. You need to know what utensils are best, how to peel them, and when it's okay to eat the shell.
Hello babies and bibbles, and welcome to a smokey and salty edition of Will It Sous Vide?, the weekly column where I make whatever you want me to with my immersion circulator.
There's no arguing that the shell is the most unappealing part of the prawn, but -- with the right prep and seasoning -- they can be transformed into a crunchy, savoury snack.
