00:00:07today I’m going to show you how to
00:00:08butterfly prawns
00:00:10here’s first prong as you can see it’s
00:00:15got its head on and it’s still in its
00:00:17shell so that this hard shell here this
00:00:19is his back and what we’re going to do
00:00:22is cut through its back cut through the
00:00:24shell open the tail up roll out a little
00:00:27bit the best thing to do is to take a
00:00:32serrated knife like this doesn’t have to
00:00:36be this big you haven’t got one this big
00:00:37but a serrated blade is really good for
00:00:40doing this because you’ll find that a
00:00:42smooth blade will just slip off the
00:00:44prong whereas this catch isn’t actually
00:00:46cut into the shell because remember it’s
00:00:48not it’s not me we’re cutting here
00:00:50initially its shell we need to cut
00:00:52through you need to hold the prong flat
00:00:54you need to be careful
00:00:56keep your fingers sticking up don’t try
00:00:58it all little out because then you’ll
00:01:00cut the end your fingers hold it up and
00:01:03when you’re comfortable start cutting
00:01:06with it serrated knife along the shell
00:01:15like that
00:01:18and this is what you want open up the
00:01:22prong like that without cutting through
00:01:24it you cut a little bit more into the
00:01:27head if you like there we go and that
00:01:31stuff when it caramelizes this stuff
00:01:33when it cooks on the barbecue we’re in a
00:01:35frying pan super delicious so don’t get
00:01:37rid of that now one last thing you need
00:01:40to do before you cook it it just look
00:01:43inside the back of the shell here then
00:01:47you’ll find it either on this side or on
00:01:48this side you’ll find a little pipe like
00:01:53that and that’s the prawns intestine and
00:01:56you don’t eat that you know that is you
00:02:00go pull it all the way down pull the end
00:02:03off and that’s your prawn butterfly and
00:02:08ready for cooking now you don’t have to
00:02:11keep the head on if you don’t want to
00:02:14you can take it off and that’s easy to
00:02:18do and we can cut it off and just pull
00:02:19it off quite simple and then do exactly
00:02:22the same things you before fingers up
00:02:34just carefully carefully take your time
00:02:36cutting the shell if you’re not cut
00:02:42quite enough to open it up and go back
00:02:44cut again open it out then we change
00:02:49knife and we look for the little and
00:02:53testing bit there is all right
00:02:59and there’s your prawn butter five and
00:03:03ready to go so I’ll just do a couple
00:03:08more fingers up out of the way so gently
00:03:15don’t have to be super quick at this
00:03:18open the shell out and use a little
00:03:27knife pick this dodgy bit out now you
00:03:33can use this technique on prawns around
00:03:38the size or prawns a little bit smaller
00:03:40but when prawns get really small it’s
00:03:43way too fiddly for prawns that are
00:03:46really big or even lobsters which are
00:03:48kind of the same thing the shell is
00:03:50really thick and it’s actually quite
00:03:52dangerous to be cutting into it with
00:03:54your hand right over here so I’m not
00:03:55sure I would if I was going to cut a
00:03:57lobster in half I wouldn’t do it this
00:03:58way here my prawns nicely butterflied
00:04:03opened out like that you can have them
00:04:06head on head off whichever you prefer
00:04:10they’re really nice and easy to eat now
00:04:12because once you’ve cooked them you can
00:04:15really take a fork scoop it in pull the
00:04:17meat out so it’s really simple it’s not
00:04:19fiddling about peeling shells or ending
00:04:21like that you made it very very easy for
00:04:23you and your guests to eat and you can
00:04:25cook them in all kinds of ways you can
00:04:27put them on a barbecue you equipment a
00:04:29griddle pan you can simply fry them or
00:04:31you could sprinkle them with all kinds
00:04:33of lovely herbs and spices and steam
00:04:36them and that’s how to butterfly prawns
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