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 ...

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 ...

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 ...

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 ...