I do love my prawnies. Sometimes though, especially the pre-cooked ones you get in supermarkets can taste just like rubber, chewy and tasteless.
The problem is, unless you live by the seaside, it is difficult to get fresh prawns. They do deteriorate very quickly so it is probably better to go for frozen ones which they actually get frozen straight on the boat.
Prawns should be washed quickly under cold water and then, if added to a pasta or rice dish, their legs and antennas should be removed as they can be boring especially if you want to serve them with a sauce.
They should not be cooked for too long, depending on how big they are.
On this occasion I have sprinkled them with desiccated coconut to give them a crunchier and tastier flavour. They make a great starter.
- Prep Time : 15 min + 30 min to marinate minutes
- Cook Time : 10 minutes
Peel the prawns, trimming the tails only and leaving the heads on.
Once the shell is off, check to see if there is a black line running down the back of the prawn. This is the intestinal tract - if it's black, it's full. It is best to remove it as it can taste bitter.
Using a small, sharp knife, make a shallow cut along the length of the black line, then lift it out using the tip of the knife.
Leave them to marinade for 1/2 an hour in 3 tbsp of olive oil, the chopped parsley, crushed garlic, salt and pepper and lemon juice.
Heat a pan adding a spoon of olive oil and when it is hot lay the prawns on it and sprinkle the coconut on them.
Cook for about 10 minutes until they are golden in colour.