So before you go out to buy your next batch of prawns, you should be looking out for:
* The shell of the prawns should be firm and glossy and not broken or slippery
* There should be no discolouration of the heads or the shells, as this is an indication that the meat is starting to go bad
* They should smell fresh and salty. Avoid if there is any hint of a smell of ammonia
* The eyes should be prominent and shiny and not shrunken inwards or missing
* If you are buying raw prawns, do not be put off if they are translucent or a different colour then the typical pink prawn. Prawns and shrimp only turn this colour once they have been cooked
Creamy Curry Prawns
Recipe Adapted from "Women's Weekly - July 2010" Edition
1 Tbsp vegetable oil
30g unsalted butter
2 cloves garlic, crushed and roughly chopped
1 red chilli, sliced
1 1/2 tsp seafood curry powder
500g medium sized prawns, shelled with tail intact and deveined
2 stalks spring onions, sliced (extra for garnishing)
300ml thickened cream
Salt to taste
1) Heat oil and butter together in a large fyring pan over high fire. When the butter starts to bubble, turn fire to medium.
2) Add in the garlic and chilli and fry for 2 minutes.
3) Stir in the curry powder and cook for 30 seconds, stirring. Add prawns and spring onion and cook for 3 mins until prawns change colour.
4) Pour in the cream and bring to a boil. Reduce fire and cook for 1 - 2 mins, until sauce has thickened and prawns are cooked through. Season to taste with salt.
4) Serve immediately with a bowl of steaming white rice.