but you gotta know what you're doing

So with the peeled prawn go to the top, the fattest part

Then go to the middle like that and just drag your knife down the length of the prawn

doing nothing silly with your body weight or putting too much pressure on the knife

and as soon as we've exposed that little bit here, right?

we can see the vein here

we're simply gonna pull it out like that and it will all come out nice and easy

then we've got a de-veined prawn

Now, this is good, but also you can just take your knife again and do a second pass down the prawn

and this will "butterfly" the prawn

why would you want that?

because then immediately you're able to cook it quicker

and you're able to marinate it and impart beautiful flavours from any country around the world

and that's a beautiful, beautiful thing

really useful in good ways to remove the vein from your prawn and "butterfly" it

If you liked that tip then you'll probably like more

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