Q&A for How to Prepare and Cook Prawns

It depends on the prawn. Langoustines are usually best, but cooking any of them right is the key - overcooking can make both prawns and shrimp tough. Cooking them separately from other ingredients makes getting it right easier.

Yes, as long as you cook them first. Once they're cooked, refrigerate and serve them within 3 days.

In the refrigerator, prawns will keep for three to four days, and in the freezer they can last up to three months.

Yes. Allow the prawns to thaw out in salt or well-salted water for the best results (and taste).

I always cook prawns first so they are tender. That way you only need them to heat through (thoroughly) when you add them to something and they won't lose their flavor.

I wonder why it's not suitable for boiling. Have you written to the supplier to ask why? Anyway, I usually fry my prawns. But if you want to do a cocktail, maybe you can steam the prawns.

The prawns will turn from translucent to white when they are cooked. Don't overcook them -- they can become tough or chewy.

Yes! That's a fantastic idea.

The flesh of the prawns will turn from translucent to opaque, and will have distinct pink streaks.

You can leave them on if you like. Leaving them on produces a stronger flavor.

Certainly. If it does not turn pink, it means that it is still raw. Even if it is pink, it's safer to cook it for another 30 seconds to ensure that the inside is fully cooked if it is a large prawn.

They are cooked when they turn am opaque white.