Many people believe cooking prawns with the shell on will enhance the flavour of the broth and result in more succulent meat. The downside is that they are a bit messier to eat. To peel the prawns ...

Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Cut the little ...

Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, chopped vegetables and a ...

Thread the prawns onto 16 metal skewers from the tail ... These are delicious peeled and dipped in aioli. Have a finger bowl and lots of kitchen paper available. You’re now subscribed to ...