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Yesterday I read on the forum about deveining prawn. Where I am in Spain the prawns come whole and not deveined,I must say I never devein them. Am I doing somthing bad, or is it optional. Like to have some advice please
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I guess it's optional if you don't mind gritty bits in your prawns! Maybe it depends on what the prawns feed on in a particular area. I think the veins could be full of bacteria too, but not sure about that.
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I must say I have never been aware of gritty bits but you have got me thinking now about bacteria. Thankyou very much for your reply
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I usually devein prawns...I only would not do the very little prawns. The bigger the prawn the more grit is noticeable. My daughter calls the vein the "poop-shoot" so with that mental picture I devein the vast majority
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If you are using the larger uncooked prawns make a shallow cut down the back of each prawn and remove the fine digestive cord which runs the length of the prawn. Wash the prawns before you use them.
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You HAVE to check this deveining with a toothpick!
http://www.youtube.com/watch?v=avHzs5Ah-SA
And this as well.
http://www.youtube.com/watch?v=iBy28LglBTA
Last edited by Pakman (Sat 07 Nov 09 11:14am)
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Pakman wrote:
You HAVE to check this deveining with a toothpick!
http://www.youtube.com/watch?v=avHzs5Ah-SA
And this as well.
http://www.youtube.com/watch?v=iBy28LglBTA
I have tried doing similar but it does tend to break so I simply do as above.
Whichever way works for you. ![]()
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I do it because i hate the grit. It's easier to do on green prawns so I tend to buy those and cook them up myself after peeling and deveining.
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