Prawn Peeling 101
Prawns are a classic Aussie seafood delicacy.
You’ll find them on almost every Australian Christmas lunch or dinner table this year and they can be enjoyed countless different ways, in countless different recipes.
While fans of the delicious crustacean will certainly be diving into them this festive season, there is one aspect of prawns people hate: peeling them.
Chef and TV host Courtney Roulston speaks about the humble prawn and even shares her number one tip for mess-free peeling.
"I'm old school," Roulston, who is a spokesperson for the Marine Stewardship Council's new "Peel The Difference" campaign.
"I know there's loads of gadgets and I've seen people do it with a fork and a spoon.
"I think prawns are the ultimate finger food, you need to get your hands involved. I rip off the head, get my thumb underneath the first three sections and [opposite hand's] forefinger underneath the rest and peel.
"I'm quick enough that I can do it in six or seven seconds."
Roulston is a big fan of incorporating prawns into multiple dishes on Christmas Day.
"They go really well with a glass of champagne and are great for the start of a Christmas party," she revealed.
"Prawns integrate really well into other recipes, whether it be a salad or a classic prawn roll or a prawn cocktail."
Prawns served on Christmas Day or during the warmer months are often paired with the classic “Marie Rose” sauce, which uses tomato and tabasco or Worcestershire sauce mixed with mayonnaise.
Roulston instead opts for a healthier dipping suace, which she calls the “green goddess” sauce.
"You blitz up avocados with lemon juice or apple cider vinegar with salt and pepper with a load of herbs," she explains.
"It's like a healthier version of the Marie Rose, it's simple and perfect for the warmer weather.”
Let us know your favourite prawn hacks as we head into the festive season!
Image: Getty