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Old 02-07-2015, 10:54 AM   #1
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Question Cooking Wild Tiger Prawns

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?

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Old 02-07-2015, 11:31 AM   #2
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I have never seen "wild" tiger prawns or shrimp before. Only farmed raised. And when you say large, how large do you mean. 16-20 large?

Cook them like you would shrimp. Quick.
I like to cook shrimp in the shell as they seem so much bigger after peeling than when I cook them shelled and deveined.
But large shrimp/prawns will have a substantial gut (entrails) you want to get rid of.
You can remove the vein after you cook and peel them under running water.
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Old 02-07-2015, 11:45 AM   #3
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Originally Posted by Roll_Bones View Post
I have never seen "wild" tiger prawns or shrimp before. Only farmed raised. And when you say large, how large do you mean. 16-20 large?

Cook them like you would shrimp. Quick.
I like to cook shrimp in the shell as they seem so much bigger after peeling than when I cook them shelled and deveined.
But large shrimp/prawns will have a substantial gut (entrails) you want to get rid of.
You can remove the vein after you cook and peel them under running water.
These are quite long - 7"/17cm. I know they cook quick but how to tell when done? Just turn pink?

Yeah I think best cooked in shell for max flavour and devein afterwards (assuming the vein/gut does not contaminate the taste)
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Old 02-07-2015, 11:49 AM   #4
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I would cut the shell down the back and devein them before cooking and still leave the shell on. I think you'll have to cut one in half to check doneness. When the outside is pink, they may not be cooked through yet.
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Old 02-07-2015, 12:15 PM   #5
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Originally Posted by creative View Post
These are quite long - 7"/17cm. I know they cook quick but how to tell when done? Just turn pink?

Yeah I think best cooked in shell for max flavour and devein afterwards (assuming the vein/gut does not contaminate the taste)
Are you talking about just the tails or are they "head on"?
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Old 02-07-2015, 12:16 PM   #6
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The jumbo shrimp I get here are big, but not that big , and they come shell-on, with a slice down the back and the vein already removed. I would never cook them with the vein in.

I rinse them under cold running water and run my thumb down the back to make sure all of the vein is out, mix them with olive oil and garlic and roast them shell on at 400F (don't know what the equivalent is in the UK). They'll turn bright red - I would guess at that size it would take about 15 minutes total, turning once.

You'll get varying opinions here about cooking them shell on or off , I think it adds to the flavor and helps keep them from drying out if the shell is left on. Some of the meat will be forced out the shell during cooking, you can see enough of the meat if they are done or not without cutting into them. They don't take long.
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Old 02-07-2015, 12:20 PM   #7
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Meant to add a pic.
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Old 02-07-2015, 12:32 PM   #8
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I would cut the shell down the back and devein them before cooking and still leave the shell on. I think you'll have to cut one in half to check doneness. When the outside is pink, they may not be cooked through yet.
Yes. If I were sautéing I'm garlic and butter with shell on id absolutely devein before cooking.
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Old 02-07-2015, 12:33 PM   #9
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Are you talking about just the tails or are they "head on"?
The whole unshelled prawn is 7" i.e. from top of its head to end of its tail
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Old 02-07-2015, 12:36 PM   #10
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OK thanks for your feedback. The way to go seems to be to keep shell on but to devein them and check they are cooked by cutting into them.
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