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How to shell and de-vein prawns : techniques de cuisine

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How to shell and de-vein prawns : les techniques des chefs

  • Twist and pull the head to separate it from the body. Peel the shell from the inside outwards and then tug the end to remove the shell and leave the tail intact. Use a sharp pairing knife to make a small cut along the back of the prawn and then remove the intestinal tract. The prawns are then ready to cook.