Did you know that prawns are shellfish and that shellfish fall under two classifications – Crustaceans and Molluscs. Prawn is a common name for a small aquatic crustacean with an exoskeleton and ten legs, some of which can be eaten, and they are taken from salt water. The shells of the prawns contain essential flavour and because of this the shells are used as a base for many fish sauces and stocks, for example, Prawn Bisque. There are many different varieties of prawns available, however the most common in Ireland is the Dublin Bay Prawn, which is in fact a Langoustine, and the only prawn found in Irish waters.

The following technique can be used to prepare the prawns for cooking:

• Gutting – Hold the middle tail flap, twist to dislocate form the shell, then pull carefully to remove the gut in one piece without breaking.
• Remove the head and claws in one piece.
• Place the tail side-ways on a board, strike with the heel of the hand to break the boney connecting tissue on the underside.
• Pull open and extract the flesh in one piece.

Alternatively, Atlantis of Kilmore Quay can do all the hard work for you, Kilmore Quay King Prawns peeled & deveined are available in the online store here.

Prawns are available in a wide variety - you can browse the full prawn selection available here.

Prawns are very versatile in cooking and can be boiled, poached, steamed, shallow-fried or crumbed and deep fried. They are so quick and easy to cook, all you need is a hot pan and a little oil and butter, 2-3 minutes either side, and season to taste. This makes for a simple and delicious addition to any stir-fry or salad.