Prawns

Pat them dry and cook in a hot pan with a little oil for about 1–2 minutes on each side, until opaque and just firm. Smaller prawns may need less time; take them off the heat as soon as they are cooked through.

Twist off the head if it is still attached, then pull away the legs and shell; leave the tail on if you want a handle for serving. Make a shallow cut along the back and lift out the dark digestive tract with the tip of a knife.

Thaw them overnight in the fridge, or place them in a sealed bag in cold water and change the water every 30 minutes. Cook them soon after thawing, and do not thaw them at room temperature.

Put cooked prawns in a covered container and refrigerate within two hours of cooking. Eat them within two days, and reheat them only once until steaming hot throughout.

Prawns pair well with garlic, chilli, lemon, ginger and coconut milk. Add them to prawn curry, paella, stir-fries or pasta; because they cook quickly, stir them in near the end.

Yes. In recipes, shrimp and prawns are usually interchangeable; choose pieces of a similar size and adjust the cooking time, since smaller ones cook faster. The names do not always mark a consistent difference in size.

Raw prawns turn opaque and firm as they cook, often curling into a loose C shape. If they are still translucent in the centre, cook them a little longer; avoid waiting until they curl tightly, as they may become tough.