Green prawns have a greenish tinge when raw but turn bright pink when cooked. The flavor is fresh, briny and sweet. Large green prawns work well on a grill while smaller prawns have their place in the skillet. Keep the shells on for the most flavor and to keep the prawns from drying out. When preparing, rinse the prawns and devein them by slitting open the shell on the back. You'll see a black vein. Remove the vein with a paring knife.
Instructions
Grilling
1. Marinate the prawns in 1/2 cup lime juice, 1 tbsp. minced garlic and 1/2 cup chopped scallions for no more than one hour before grilling.
2. Skewer the prawns by using two skewers. Push one skewer through each prawn near the tail, and the other near where the head was. This prevents the prawns from spinning on the skewers.
3. Grill over a medium fire for three minutes on the first side and three to four minutes on the second side. Cut a prawn open to test if it's done. The meat should be white and opaque. Grill slices of eggplant, green peppers and tomato halves sprinkled with olive oil to serve with the grilled prawns.
Boiling
4. Add flavor to the prawns by adding a bunch of parsley, four squeezed lemon halves and their juice, 3 tbsp. red pepper flakes or 5 halved hot peppers and 4 whole garlic heads to a large pot. Bring the water to a boil over high heat.
5. Add the prawns. Bring the water back up to a boil. Boil for five minutes.
6. Test to see if the prawns are done by checking one for white and opaque flesh.
7. Alternatively, make your entire meal in the pot by adding potatoes and carrots to the boiling water before you add the prawns. Let the potatoes and carrots cook for 10 minutes. They should be almost fully cooked, but not quite, when you add the prawns.
Sauteing
8. Heat the saute pan on medium high. Add 2 tbsp of butter. When the butter has melted and stops foaming add 1 cup chopped onion and 3 minced cloves of garlic. Reduce the heat to medium. Cook for three to four minutes, or until the onions have softened.
9. Add the rinsed prawns. Saute until the prawns turn pink and curl up into a comma shape. It should take about five minutes, depending on the size of the prawns; bigger prawns take more time.
10. Remove from the prawns from the heat. Squeeze the juice of one lemon into the pan, and add 1 tbsp. of chopped dill. Serve the prawns over a salad of fresh peas, lettuce and cucumbers dressed with dill, accompanied by crunchy bread.
Tags: prawns from, Bring water, five minutes, four minutes, juice tbsp, potatoes carrots