Kitchen Helper: How to peel prawns
with a fork
If you’re treating yourself to some delicious Crystal Bay Fresh Extra Large Cooked Tiger Prawns this Easter, there’s a hack for peeling them quickly and efficiently which you may not have come across before.
It uses a fork to ‘rip’ along the back of the shell from tail to head, while at the same time, removing the vein. This works with green (raw) and cooked prawns also.
First, hold your prawn firmly and twist off the head.
Then, using a table fork, insert an outside tine underneath the shell at the beginning of the tail, on the topside where the vein (intestinal tract) would be.
With a little force, push the fork along the top of the prawn towards the head end. This will simultaneously remove the shell and legs while also channelling out the vein.
Rinse under running water and you’re done!
Watch an expert use this method here.
While we’re talking about prawns, did you know you can remove the vein without shelling the prawn?
Using a toothpick, insert it into the prawn crosswise at the second segment up from the tail. Push the toothpick upwards breaking through the top of the prawn and the vein should come up with the toothpick. It can then be pulled out all in one piece. Too easy!
See exactly how it’s done here.
