Prawns are one of the most loved things we sell at The Fishmonger's Son, and knowing how to peel them properly means you'll get the most out of every single one. Whether you're prepping them for a prawn cocktail, a pasta, a curry, or just a platter of beauties with good dipping sauce — this technique gives you a clean prawn cutlet with the vein removed, ready for whatever you have in mind.
It takes a little practice to get it smooth and fast, but once you've got the motion, peeling a kilo of prawns is a satisfying and almost meditative task. We stock a range of prawns depending on the season — Raw King Prawns, Skull Island Tiger Prawns, and Raw Prawn Cutlets if you'd prefer the peeling already done for you.
How to Peel Prawns
Step 1
Hold the head of the prawn firmly between your thumb and index finger.
Step 2
Twist and pull the head away from the body in one motion — it should come away cleanly. Alternatively, use a small sharp knife to cut through where the head ends and the body begins.
Step 3
Flip the prawn over to the belly side. From underneath, between the legs, lift the shell and begin peeling it back around the body — the legs and shell will come away together in one motion if you do this cleanly.
Step 4
Peel off any remaining legs or shell pieces that didn't come away in the previous step.
Step 5
Run a small sharp knife down the back of the prawn — you'll see a dark line running along the curve of the back. This is the vein (the digestive tract).
Step 6
Use the tip of your knife to carefully lift and remove the vein. You now have a beautiful prawn cutlet, ready to cook.
Tip: If you're peeling a large batch, set up a system: heads in one bowl, shells in another, cleaned prawns on a tray. It keeps things moving quickly and makes cleanup much easier at the end.
Short on time? Our Raw Prawn Cutlets and Cooked King Prawns are ready to go straight from the bag. And if you love prawns, our Prawn and Crayfish Roll is one of our most popular takeaway items.
This technique is one of many we share in The Fishmonger's Son cookbook, published by Pan Macmillan Plum Books. It's our guide to buying, preparing and cooking seafood with confidence — for everyone from beginners to seasoned home cooks.