Angkor Wat

Angkor Wat in Cambodia
the world's largest religious monument built in the 12th century
now a world heritage site
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How to Prepare Fresh Prawns

scenery - Preparing Prawn - step 1 - thumbnail scenery - Preparing Prawn - step 2 - thumbnail scenery - Preparing Prawn - step 3 - thumbnail
scenery - preparing prawn step 3a - thumbnail scenery - Preparing Prawn - step 4 - thumbnail scenery - Preparing Prawn - step 5 - thumbnail

1.  Grip the body of the prawn in one hand and twist the head off with the other (this can be used to make stock)

2.  Use a small pair of scissors to cut open the shell along its back – and either stop at the tail (to leave the tail shell intact) or all the way through if you want all the shell removed.

3.  Peel the shell off

4.  Prawn with shell completely removed

5.  Remove the vein which looks like a black thread running down the prawn’s back. Run it under tap water, pat dry, and keep refrigerated before using.

6.  If the recipe calls for a butterfly prawn, run a small sharp knife along the back of the prawn (with the tail intact) to make a deeper cut – be careful not to cut all the way through into the prawn. Open it out and press it down so that it's flat.