Celebrity chef and TV personality Guy Turland has taken time out of his long weekend to share some very important tips on how to peel a prawn perfectly.
Turland appeared on CH7’s Sunrise with hosts Matt Shirvington and Natalie Barr to show viewers the best way to shell the Easter lunch favourite, as well as how to make a recipe for a delicious sweet chilli sauce.
Turland is a trained international chef, restaurateur, cookbook author and co-owner of The Depot, in Bondi Beach. He opened his first café at the age of 21 and has since built his credibility in the food industry as the face of Bondi Harvest — an international food, lifestyle and cafe brand.
GUY’S PRAWN PEELING TIPS
- Remove the poop chute: To devein a prawn, make an incision beside the vein, coaxing it out of the prawn with a sharp knife.
- Twist and remove the head, then pick the shell at the front of the prawn and pull it back. This technique effortlessly removes the shell and legs together, ensuring an epic prawn-peeling experience.
TIPS FOR KEEPING YOUR HANDS FRESH
- Wash your hands with lemon and warm water
- Wash your hands with baking soda
- Outsource to your family – part of the joy of peeling prawns is everyone getting to do it together so it’s a good job for the kids, your grandpa or anyone who needs an extra job
PRAWN SHELL SWEET CHILLI SAUCE BY GUY TURLAND
INGREDIENTS:
- 1 cup Tassal prawn shells
- 1 garlic clove, peeled
- 6-8 chillies, roughly chopped
- 150g fresh ginger, peeled and roughly chopped
- 2 double kaffir lime leaves, deveined
- 1 ½ cups caster sugar
- 500g honey
- 500ml water
- Finely grated zest of 4 limes/lemons
- ½ cup rice vinegar
- 3 tbsp fish sauce
- 1 tsp soy sauce
METHOD:
STEP 1: To prepare the sweet chilli sauce, toast prawn shells in a pot until coloured and fragrant, then add honey and simmer for 15 minutes. Strain.
STEP 2: Puree garlic, chillies, ginger, and kaffir lime leaves. Place the puree in a saucepan with the infused honey, sugar, water, lime/lemon zest, rice vinegar, fish sauce, and soy sauce.
STEP 3: Stir over medium heat until sugar and honey dissolve, then boil for 15-20 minutes until reduced by a third. Be cautious, as it will bubble.
STEP 4: Spoon the hot chilli jam into warm sterilised jars, filling the neck. Seal with a metal screw lid.
STEP 5: Use the chilli jam on the side for dipping Tassal prawns, or drizzled over