A light but aromatic soup with crunch that brings out the best in large juicy shrimp.
Prawns can be cooked with the shell intatct - especially successful when cooked over a barbeque. However for ease, most people prefer to shell and devein the prawns before cooking. First, wash your prawns. Take the prawns and pull their heads off. Take a prawn and with the tips of your fingers peel away the shell from the body of the prawn, working from the legs, around to the back of the prawn. If retaining the tail, be careful to keep the bottom segment of the shell intact to keep the tail attached. To devein the prawn, take a small sharp knife. Select a prawn, and with the knife score down the spine of each one, following the pink line that follows the length of its back. With caution, prize the flesh apart and with the tip of the knife, pull any brown vein from inside the prawn. Discard. Some prawns may not have a vein, however it is worth checking just in case. Then cook according to the recipe.