Prawn
Used in 2 recipes on RecipeWiki.
Prawns here are raw large prawns, grey and translucent until heated, when they turn pink and opaque. Their flavour is sweet and gently briny, and their texture firm and juicy when just done. That window is short: a minute or two too long and they become rubbery. In Chicken and Prawn Paella they are laid on top of the rice towards the end, so they steam through without overcooking, and in Shrimp Cocktail they are cooked, chilled and served with a sharp pink sauce. If frozen, thaw them in the fridge. Pull out the dark vein along the back with the tip of a knife.
Most often cooked with
LemonRecipes with prawn
Chicken and Prawn Paella
Bomba rice cooked flat and never stirred in a wide pan, which keeps the grains separate and toasts a crust onto the base.
Chicken
Main courses
Spanish
Shrimp Cocktail
Cold poached prawns hung over the rim of a chilled coupe with a horseradish-sharp tomato sauce, and nothing else on the plate.
15 minutes
American
No-cook