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How to Devein a Prawn

How to devein a prawn

If you’re wondering how to devein a prawn then you’ve come to the right place!

Choosing to devein a prawn is simply a matter of preference. It’s perfectly safe to eat a prawn with its vein still intact but seeing it through the shell and meat can be off putting for some so removing it takes just seconds.

If you want to cook your prawns with the shells on you can still devein them. Remove the head first and simply use a very sharp knife and run along the back of the prawn. Carefully pull the prawn apart slightly where you’ve made the incision and you should see the vein there. You can easily remove it using the tip of the knife to hook it out.

If you want to remove the prawn’s shell first. Grab the tail of the prawn with the thumb and forefinger and poke your thumb underneath the shell and pull the first part off. You may find it comes off in segments so you can then work along the prawn removing all the shell and head.

If you prefer a more visual demonstration of how to peel and devein a prawn, then head over to our Rad Prik recipe video made for us by Ottolenghi’s executive chef Calvin Von Niebel where he shows you everything you need to know to successfully prepare your FloGro Fresh prawns.

The larger the prawn, the easier they are to devein. Our jumbo meaty prawns are easy to devein.

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Why the prawn is king

King Prawns with noodles

Ever wondered about king prawns versus tiger prawns? We can give you the lowdown!

The jumbo tiger prawn is the largest prawn in the world reaching up to 33cm long and weighing between 220-440g! Apart from its size, it’s easily identified by the light and dark stripes on its tail. It’s a bit of a show-off prawn at parties! Wild jumbo tiger prawns are much sought after but not always easy to source, and being so large not always practical for most prawn recipes so what’s the alternative?

King prawns are hugely popular in the UK and are actually larger than normal tiger prawns. King prawns, like the Vannamei prawn that we sell, have a meaty, firm texture with a natural sweet taste. Also known as the Pacific White Leg prawn or Pacific White Shrimp. They can be fished in both the ocean and freshwater but questions are raised over wild farming of King prawns in the eastern Pacific ocean where they originate. Consumers are increasingly concerned about their sustainability, habitat destruction and feed pollutants. We choose to grow ours right here in the UK in a contained ecosystem where the saltwater mimics the sea but with none of its pollutants. All of our ingredients are fully traceable.

Did you know the king prawn can grow up to 23cm? In less than three and a half months, our FloGro Fresh prawns grow up to 30g each, meaning they’re bursting with flavour.

Are king prawns healthy?

King prawns are a fantastic source of protein and are packed with vitamins and minerals. They’re a rich source of selenium and zinc which are important for maintaining healthy cells and a healthy immune system. King prawns also contain a lot of B vitamins which fuel energy levels and support the body’s nervous system. Although they’re high in cholesterol, they’re high in good cholesterol and help to lower bad cholesterol. They’re low in calories too and make an appetising alternative to meat.

How do I use king prawns?

Both tiger and king prawns are often sold whole, with their shells, heads and tails on. If you’re buying king prawns for a recipe and they’re sold in their shells (like we do), be sure to double the weight of the amount needed.

King prawns only take about 8 minutes to cook and will turn from a bluish-grey to white-pink when cooked. You can cook them with or without their shells, but the prawn is often juicier if you peel it after being cooked.