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How To Clean Spot Prawns

Recipe by Becky Selengut
Chef Becky Selengut shows some smart tips on cleaning Vital Choice Spot Prawns. Truly unique, with a clean, sweet flavor and firm texture, our spot prawns are harvested sustainably in cold, clean British Columbia waters. They are hand-packed and frozen in seawater to ensure freshness and peak nutritional quality. Our Pacific Spot Prawns make a beautiful presentation in their vibrant red shells, and are perfect for entertaining.
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Preparation
1.  Pat thawed prawns dry with a paper towel.
2.  Use kitchen shears to cut up the back of the shell.
3.  Be careful when peeling - spot prawns have a sharp "talon" at the end and the shell edges can also be sharp. Chef's tip: Squeeze where the eyes are (two dark spots at the top) and it will be easier to pull the tail off.
4.  Next, take a knife and slice along the back of the prawn. Devein by removing the dark line down the back - this is the prawn's digestive system.
About Becky Selengut

Becky Selengut is a chef, author (Washington Local and Seasonal
Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She
worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld, before setting out on her own to start Cornucopia, her private chef and education business.

Learn more at beckyselengut.com.

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