Prawns or Shrimps, to Roil
Ingredients
Directions
Bring a pot of salted water to a boil.
Add the prawns and boil for 7 to 8 minutes until they are very red. For shrimps, boil for about 5 minutes until they change color.
Do not over-boil, as this makes them tasteless and indigestible.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Prawns
- Protein that firms and turns opaque and red as it cooks.
- Shrimps
- Protein that firms and turns opaque as it cooks, so it needs less time than prawns.
The step that matters
Stop boiling at the colour change. Shellfish proteins tighten as they cook. Past the point of doneness they become rubbery and dry, so pull them as soon as they turn colour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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