cooking prawns

Posted by crystal (214 days ago)

When I cook prawns, sometimes the shell sticks to the flesh and it is difficult to eat. Why is this?
Do the prawns have to be cooked on a high heat or low? Any advice would be appreciated, thanks

(I am based in Hong Kong)

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Posted by ldsllvn (213 days ago)

high heat. I actually prefer to shell them (leaving just the tail end bit on) before cooking - I dont really like having to peel them once already cooked - too much mess. And I do find that already shelled prawns are nowhere near as nice as once with shells on - so I prefer to buy ones with shells on and then peel them just before cooking. Any reason why you need to cook them with shells?

(I am based in Hong Kong)

Posted by crystal (212 days ago)

I like to chew on the shells and I believe they have calcium if eaten?

I do marinate with some kitchen salt though

(I am based in Hong Kong)

Posted by woonwoonbee (208 days ago)

I was told that if it is fresh prawn, the shell doesn't stick, but if prawn is not that fresh, it sticks. not too sure how true it is.

(I am based in Singapore)

Posted by Amanda Le (206 days ago)

not only prawns but also frozen lobster sticks to the shell. That's how you can tell whether your prawns and lobsters are fresh, healthy and living prior to being cooked. I buy my prawns jumping and very much alive but I have noticed that some of the flesh stick too so I am assuming that they were the prawns that were just plain stressed out by being out of the water a bit too long.

I also like to eat my prawn shells but only when I have fried them in "salt and pepper " style or tempura style. My husband thinks I am weird but I also have heard that they have calcium so no harm done there and my teeth can take the pounding.

advice for someone who likes prawns - no shell: You should slightly freeze your prawns in shell. This makes shelling and deveining them so much easier.

(I am based in Hong Kong)

Posted by souffleQueen (204 days ago)

i could be wrong, but I noticed that shell sticks to the flesh if the prawn is not thoroughly cooked. Be it frozen or fresh.

(I am based in Hong Kong)

Posted by honeypie (203 days ago)

My take is it sticks if it's overcook....i could be wrong too.

(I am based in Hong Kong)

Posted by FKKC (198 days ago)

Is there any advance or secret preparation before cooking shrimps?

It's only by chance that the flesh of my shrimp dish stays firm. Usually they are not that firm and sometimes even a bit mashy. I buy nice & fresh shrimp so it had nothing to do with the product.

(I am based in Hong Kong)

Posted by Amanda Le (191 days ago)

I find the prawns with the very hard shells are the best. When cooked they stay firm. It is the thinner shell prawns that go mashy and the flesh sticks to the shell.

(I am based in Hong Kong)