Drain the water off once the prawns are defrosted. They should feel squishy rather than solid. The salt helps add flavor to the prawns. Do not refreeze the defrosted prawns without cooking them. [2] X Research source
Make sure your water is cool. Warm water can begin to cook the prawns. Don’t refreeze the prawns without cooking them first. [4] X Research source
Once they’re defrosted, they’re ready to cook.
The prawns will float to the top when they’re done. To stop the cooking process, you can run the prawns under cold water. You can leave the shells on to cook them this way.
If the prawns still have their shells, leave them on, but trim off the legs. You can still butterfly the prawns, even with their shells on. Adding a little oil or butter to the prawns before grilling will add flavor.
Take them off the heat when they turn pink. [11] X Expert Source Randall ChambersPersonal Chef Expert Interview. 26 October 2021. It helps to pat the prawns dry before adding them to the pan, as they will sear better. While you can leave the shells on for this process, it’s easier to peel them before cooking when you’re sautéing them.
If you’re using a wet cooking method, such as poaching, you can simply bang the bag on the counter to break up the clumps. There’s no need to rinse. [13] X Research source You can use shelled or unshelled prawns for these cooking methods.
Add in aromatics and other flavors like half a lemon with the juice squeezed in, 3-4 garlic cloves, 1/4 of an onion, a handful of parsley, and/or 12-15 peppercorns. The amounts do not need to be precise, as they are just adding flavor. You can be as light or as heavy-handed as you’d like. Try a 1/2 a teaspoon (2. 5 g) of salt to 8 to 9 cups (1. 9 to 2. 1 L) of water, which will easily hold 1 pound (0. 45 kg) of prawns.
You can make your own Cajun blend or simply buy some from the store. You could also use taco seasoning or just sprinkle on some rosemary, basil, and garlic. The prawns will curl slightly when they’re done. If the prawns clump up as you pour them, use tongs to spread them out.
Try not to crowd the prawns, as they won’t sear as well.
