1. To shell the prawns, pull off head and put to one side. Feel for gap on underside of prawn between two sets of legs, and peel legs, shell and tail away from body. The head, shell and tail can be saved for making a shellfish stock.
2. Devein the prawn. Use a small sharp knife to make a shallow cut along the back edge of prawn. Pull away and discard intestinal thread.
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3. To butterfly prawn, turn it on to its back and make a shallow cut lengthways along stomach, being careful not to cut all the way through prawn. Gently flatten it with your hand.4 To flash fry, heat a little oil in a frying pan on a medium-high heat. Add prawns and cook for roughly 2min until pink, stirring all the time.
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