Originally Posted by advoca
Thanks, everybody. But what a variety of suggestions! Oh my!
But I still have probems. They always come out very firm, almost tough. How do I keep them juicily tender? Perhaps I am cooking then for too long?
They are huge. Over one inch thick, and bought peeled and frozen and deveined (can't get 'em any other way).
Size is not a problem when it comes to prawns. What I am afraid of is that the prawns might have been precooked! If they are not pinkish, then they are uncooked, in which case, thaw them completely first before proceeding to cook them. Peeled prawns are best cooked lightly in a sauce. A good sauce would be sweet, sour and spicy tomato with slices of onion and prawns added to it. Serve this dish with steamed or boiled rice.