Thread: A question for seafood lovers or chefs.

As a sea food lover, prawns straight out of the cast net , raw, peeled and eaten , with a cleansing ale, can't be beaten. Similar to sucking the juices out of a sand crab leg, trying to find the last of the meat. Or whiting roe, or melt, raw or cooked with beer batter..........sorry, prawns. I agree that cooking with the shells on gives a better flavour, and usually juicier. Leaving the tails on is , I believe, a European thing, more civilised, don't you know. Sucking the juices out and chewing on the tail with loud sucking noises, an Aussie optional extra. Those prawns buried in a sauce, or meal usually are pre-cooked, and added at the last minute. The sauce overpowers the prawn, which is usually dry. For prawns on the Barbie, make up a mixture of 1 tablespoon of salt, one of baking soda, 1 cup of water, soak prawns for 15 minutes. Changes the PH, promotes caramelisation. Then of course, there's orange glazed calamari.......might take a trip to Morgans.

Originally Posted by POD

I've got no problem with the tail being like a 'handle' if eating a prawn by itself. When eating something like the abovementioned spag marinara, I'm confident that most people will use a fork- which has it's own handle.

That meal should not have prawns with tails attached. However, you probably have eaten it with pre cooked prawns, with the prawns dry and tasteless. And thought you were doing alright. Perhaps you should come to the food capital of Australia, and be educated.