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How to peel, devein and butterfly prawns

Kylie Kwong
Kylie Kwong

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  • Watch Jill Dupleix's twist-and-pull method in the video above

1. Remove head from prawn with a slight twisting motion.

2. Peel shells and legs from body of prawn, leaving tails intact.

3. Lay prawn flat on its side and make an incision down its back.

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4. Using the tip of your knife scrape away the dark "vein" and any innards.

5. Prawns are now butterflied, ready for stir-frying or steaming; butterflied prawns cook more quickly and evenly.

Now try Kylie Kwong's prawns with sweet and salty garlic sauce or Adam Liaw's garlic butter prawns.

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Kylie KwongKylie Kwong is a chef, restaurateur and recipe writer.

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