Quote:
Originally Posted by skholla
I usually go this route with a dipping sauce on the side...
"Chef Robert Belcham, famous for his Spot Prawn Boil at Refuel (Saturdays during the month of May) taught me his simple secret to some of the most succulent prawns ever: Just pour boiling water over a single layer of prawns in a roasting pan until covered. Wait 5 minutes, peel and enjoy."
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This is an interesting way to cook them, when you put them in a single layer, is the prawn headless or intact on its side?