It may sound simple, and in reality it is, but depending on what type of dish you want to cook and which type of prawns you want to use the technique can differ considerably. Take for example the delicious dish of Golden fried prawns.
If your starting with fresh prawns then you would need to shell the prawns, leaving only the tail. Then remove the black stripe (spine) along the back of the prawn. In this particular case the prawn is not fried directly but is salted and then dipped in batter. The prawns are then deep fried for two or three minutes until golden brown.
Shallow fried prawns can be used for the base of a myriad of dishes. Usually you would clean the prawn completely, removing the shell, head and tail, finally rinsing the prawns under a cold tap and lightly dry on a paper towel.
Once clean the prawns can either be marinated by placing in olive oil for 20 or 30 minutes or cooked directly in a wok or a frying pan.
So numerous are the fried prawn dishes from all across the globe it would be impossible to list even a mere fraction of them. With dishes such as Indian Prawn Biryani the prawns are fried slowly for 15 minutes or so with chili and turmeric powder, masala, and potato.
Chinese prawn stir-fry on the other hand is much quicker with the prawns cooked only for two or three minutes with peppers chillies and onions.
In the case of frozen prawns care needs to be taken that they are properly defrosted before cooked. Of course the great advantage of frozen prawns is that even though they are not as tasty, they are available all year round.
Other tasty ways of preparing prawns is either on a barbeque or grilled with some salt and rfresh peppe. Barbequed prawns can usually be prepared and ready to eat in less than ten minutes or so. To give the prawns an even greater flavor, first mix together with garlic soy and oil before frying or grilling and thus allowing the flavors to infuse into the prawn.
No matter which preparation you use, you can be guaranteed that any dish with prawn, fried, marinated or grilled is always delicious.
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