I have never cooked this raw large wild tiger prawns before. I know they can be fried or grilled but for how long, i.e. how can you tell they are done? When they turn pink? About 5 mins?
I am thinking of frying them with butter and some garlic - just having them in ciabatta rolls. Would they be better cooked in the shell (more flavour?) and peeled afterwards or is it tricky to remove the black vein after cooking?
I am thinking of frying them with butter and some garlic - just having them in ciabatta rolls. Would they be better cooked in the shell (more flavour?) and peeled afterwards or is it tricky to remove the black vein after cooking?