Butterflied Prawns can be made by slitting them along the back. We do this so that they cook evenly, the sauces that we infuse cover them well and the prawns look pretty.
Step 1: Rinse the prawns to remove any sand or other particles. Twist the head and separate from the body. Hold the tail and remove the shell from the body. Keep the tail.
Step 2: Using a sharp knife cut along the back to make a ¾ deep gash. Do not cut through. Remove the vein.
Step 4: Flatten the slit prawn with your fingers.
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