Prawns are one of many tastiest additions to a seafood dish, however beginner cooks typically make the identical rookie errors when cooking with them.
This Christmas, over 15.4 million Australians plan to bask in prawns over the festive season, in keeping with a survey performed by the Marine Stewardship Council.
Hundreds of thousands of prawns will likely be grilled, peeled and dipped into sauce on December 25, so it is necessary we all know how one can cook dinner them good.
Superstar chef and former Masterchef contestant Courtney Roulston has been utilizing prawns in her recipes for years and is aware of precisely how one can cook dinner them to get the final word style out of the favored crustacean.
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Talking to 9Honey Kitchen, Roulston says most individuals make the identical mistake when cooking prawns: protecting them on the pan for a lot too lengthy.
“Prawns ought to solely take a most of three minutes to cook dinner,” she explains. “My high tip is to at all times undercook the prawns.
“Cook dinner the prawns proper on the final minute. Seafood is cooked so rapidly, and prawns inform you when they’re cooked as they alter color nearly right away.”
The seasoned chef says most individuals are inclined to overcook their prawns after they add them to a seafood linguine.
This tends to make the prawn style rubbery and sucks all of the juicy flavour out of them, Roulston warns.
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“Once I’m making a prawn pasta, I cook dinner the shells individually within the oil and the onion to begin with, for about 10 minutes, so it infuses all that deep crustacean flavour into the oil,” she says.
“Then discard the shells and cook dinner your cherry tomatoes and garlic and add the pasta. I’d cook dinner prawns utterly individually in a little bit of oil after which run them by way of the pasta on the final second.
“The prawns will nonetheless be cooking within the pasta with that residual warmth, so at all times undercook.”
Roulston’s final summer season prawn linguine additionally includes sprinkling the prawns with lemon zest and parsley. You’ll find 9Honey Kitchen’s favorite prawn linguine recipes here.
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For those who’re extra of a grilled barbecue prawn fan, Roulston additionally says leaving the shells on can provide the seafood much more flavour.
“It additionally protects the prawn meat, as it may be fairly delicate, as its cooking,” she says. “Plus the flavour of the shell is absorbed into the meat, so it provides it the very best outcomes.”
Roulston has partnered with the Marine Stewardship Council for his or her ‘Peel the Distinction’ marketing campaign, encouraging Australians to take pleasure in wild-caught, sustainable prawns this Christmas.
The MSC blue fish tick label in your seafood signifies it comes from an authorized sustainable fishery.
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