To check the freshness of a prawn, look at their tails to make sure that they are still firm and taut. Store prawns in an airtight container in the fridge for a day or so or in the freezer for up to 3 months.
Prawn sustainability varies greatly, depending on the type of prawn and where they were caught or farmed. It’s always good to check with the MSC’s Good Fish Guide to take note of the most sustainable choices before buying.
Prawns are a versatile ingredient that can be cooked using a range of methods - poaching, grilling, pan-frying or as a tempura are all common techniques. Before cooking, many people prefer to remove the intestinal tract running down the back of the prawn, known as ‘de-veining’, but if you’re serving the prawns in their shells this isn’t possible. For dishes like tempura, the prawns will need to be shelled and de-veined prior to cooking.
All of these methods take no more than 5 minutes, as prawns cook very quickly. An overcooked prawn can tend towards the rubbery side, so get them away from the heat as soon as they're ready.