Make The Tastiest Kerala Style Prawns / Shrimp Roast (Chemmeen / Konchu Olathiyathu) Recipe (2024)

FAQs

What's the best way to cook spot prawns? ›

Add butter, garlic and parsley and lightly fry together before adding the whole spot prawns. Cover the pan and cook for 3 to 5 minutes until shells turn pink. Serve at once with a warm crusty baguette. For just the tails, lay the tails down in a shallow roasting pan and pour boiling salted water over to cover.

To boil. Use prawns with their heads left on, but their intestinal tracts removed. Bring a large pan of salted water to a steady boil, drop in the prawns, and simmer until they change colour (about 3-4 minutes) . Drain from the water and serve.

After preparing raw prawns, you can cook them in a variety of ways. Boil them in water for 4 minutes, fry them in a pan or wok, or grill them on the barbecue, turning for 2-3 minutes, or until prawns turn opaque.

To remove the flavor or taste out of the shrimp or fish you bought, soak it in milk for about a half hour before cooking.

Alkaline baking soda slightly alters the pH of the shrimp, making them as plump and succulent as lobster and resistant to overcooking. The brine also causes the meat to pull away from the shells while cooking, so you get all the great flavor of shell-on shrimp without the hassle.

Always preheat your pan or BBQ before adding your prawns and cook on medium-high heat. If boiling or simmering your prawns in sauce or broth, add prawns in the last few minutes of cooking and cook on a low simmer, use the cooking times below. Never boil rapidly or they will become rubbery.

Sear in batches: Heat 1 tablespoon olive oil in a large non-stick frying pan over high heat. Place half the prawns in the pan then sear each side for just 45 seconds, using tongs to turn. Remove & repeat: Remove prawns onto a plate, heat the last 1 tablespoon of oil and cook each side for 45 seconds.

Butter tastes good, but it burns easily. Oil is better for sautéing because it won't burn. Combine the two and you've got the best of both worlds.

Steaming is much gentler on seafood and helps lock in the shrimp's flavor. Additionally, steaming is more convenient than boiling because you need less water, which means you don't have to wait as long for it to come to a boil. The sooner your water comes to a boil, the sooner you can eat!

The biggest challenge in cooking shrimp is determining when they're done. Undercook and they'll be mushy and translucent; overcook and they'll be rubbery and nearly inedible. The best way to tell when shrimp are cooked through is to look for visual cues: “Watch for the shrimp to curl and turn opaque,” says Kendra.

Can you put frozen prawns in boiling water? ›

To cook frozen prawns, start by setting a small pot of water to boil over high heat. When the water starts to bubble, remove it from the heat, stir in the prawns, and cover the pot. Leave it for 5-6 minutes until the prawns are pink and opaque.

Prawns can be cooked with or without their shell, but most recipes call for the shells to be removed which is easy to learn. Larger prawns are easier to peel so practice with these first. Make sure you wash them before using.

It is generally recommended to rinse cooked shrimp from the store before consuming them. Rinsing the shrimp can help remove any remaining debris or bacteria that may be present on the surface.

Salmonella are disease-causing bacteria, and several species can contaminate shrimp. They cause abdominal cramps, diarrhea, and fever. Some salmonella can cause enteric fever (typhoid fever). Other illnesses you may get after consuming Salmonella include urinary tract infections and bacteremia (bloodstream infection).