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The Fish Society > By fish type > Prawns+Scampi > Peeled king prawns - raw

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Peeled king prawns - raw

SEE OUR OTHER PRAWNS - KING

The tiger prawn from south east Asia is the world's favourite king prawn, but question marks hang over its production. We take great care in sourcing our tiger prawns: no, we don't personally police the farms, but our two key suppliers know their sources well. We sell this item both raw and cooked; obviously, on this page we're offering raw tiger prawns. You will find the cooked version of tiger prawns here. Please note that unlike many other sites, we quote you the defrosted weight, not the gross weight. All peeled king prawns have a protective ice glaze, which melts away upon defrosting. Some suppliers add a very thick glaze, to make their prawns seem heavier and therefore cheaper. Ours have a 20% glaze; dubious prawns can have a glaze of up to 50%. Watch our video on King Prawns.

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Recipe
King Prawns with Garlic and Chilli Fish code 588744 Serves 2

A little chilli sets off king prawns very well

 
200-300g raw peeled king prawns

For the garlic chilli marinade:
4 tbsp olive oil
2 cloves garlic, crushed
2 chillis, finely chopped
1 dash paprika powder

                                

    

1 Defrost the prawns and pour away any water which accumulates. Ideally, do this in your fridge overnight. If in a hurry, use your microwave, but be careful not to start cooking them. Do not run cold water over bare fish.

2  Combine the ingredients for the garlic chilli mix. Add the prawns turning them over to ensure they are all well bathed in the mix. Leave or at least an hour, or up to 12 hours if you have the time. Return from time to time to turn them over again and ensure all the prawns get plenty of exposure to the marinade.

3 Fry over a medium heat. Do not over cook! The prawns will be ready about one minute after they turn pink. Taste one to see. DO NOT OVERCOOK!

Serve with salad and French bread.

 

Suggestion 2 Thai Red Curry with Prawns | Jamie Oliver