April 16, 2016

Kitchen Memories and Garlic Chilli Prawn Pasta

Garlic Chilli Prawn Pasta - Ready in 30 minutes - Healthy, gluten free easy restaurant style recipe - Anna Johnston - www.shenannagans.com

Extra large Queensland prawns are a sweet dinner treat that brings back memories of my commercial kitchen days, sitting on milk crates for hours peeling the shells to reveal that meaty goodness. They’re abundant at my markets now and are best cooked (in my humble opinion) simply with some garlic, chilli and mung bean vegan spaghetti.

Garlic Chilli Prawn Pasta - Ready in 30 minutes - Healthy, gluten free easy restaurant style recipe - Anna Johnston - www.shenannagans.com

Prawns are my favourite seafood to eat and these days I don’t even mind that they’re slightly fiddly to prepare, I actually enjoy the whole process of prising the meat out of the shell after baking at high temperatures in a spiced chilli and garlic rub. But that hasn’t always been the case, waaaaay back in the day (14 years ago to be precise) when I worked as an apprentice chef at the National Convention Centre, I spent the day, the whole day, peeling prawns.

The National Convention Centre (Year 2002) kitchen team - Garlic Chilli Prawn Pasta - Anna Johnston - www.shenannagans.com

Cooking for large scale events was a regular occurrence, hours of my days were often spent doing the same task; slicing 50 kilograms of mushrooms, (I’d set myself challenges to chop blindfolded), piping 1000 beautiful butter rosettes, (you don’t know pain until you’ve done that), seal 700 beef fillets (tip for the ladies… men love when you smell like a walking chop), pre-plate 900 desserts (I got good at story telling coz captive audience, right?!), or in this case peel 4,500 prawns (shiver down the spine).

The National Convention Centre Kitchen Team busy at work + Garlic Chilli Prawn Pasta Recipe - Anna Johnston - www.shenannagans.com

Not likely, but should you ever find yourself in an epic prawn peeling situation, here is what you are going to need to do: Claim a corner of the kitchen as your own, a milk crate with padding for bum comfort, blast tunes from the radio for entertainment and finger condoms under a tight fitting glove layering situation to save you from a world of prawn shell under nail hurt.

So tell me dear reader, how many prawns do you think you could peel in a minute? What were you doing in the year 2002? And when are you making garlic chilli prawn pasta? Seriously… when?

Garlic Chilli Prawn Pasta - Ready in 30 minutes - Healthy, gluten free easy restaurant style recipe - Anna Johnston - www.shenannagans.com

Preparation time: 15 minutes
Cooking time:  15 minutes

  • 200g mung bean vegan spaghetti (I use Eco Organics, they have amazingly delicious gluten free / vegan pasta)
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, crushed & finely sliced
  • 2 small zucchini, grated
  • 1 red chill, finely sliced (more if you love the heat)
  • 12 extra large raw QLD prawns
  • 50g crumbled fetta
  • 1 lemon, zested
  • 1/4 cup lemon juice
  • Parsley sprigs, to serve
  • Extra virgin olive oil, to serve

Step 1: Preheat oven to 200c. Lightly toss whole raw unpeeled prawns in 1 crusted and sliced garlic, quarter finely sliced chilli and tablespoon of olive oil. On a lined baking tray, evenly spread marinated prawns and bake for 10-12 minutes (or until cooked) do not overcook as this will make prawns dry and chewy. When cooked, remove prawn head and shells, leave tails intact.

Step 2: Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Cover to keep warm.

Step 3: Heat oil in a large, deep frying pan (a wok works too) over medium-high heat. Add remaining garlic, chilli and season accordingly. Cook, stirring, for 1 to 2 minutes or until fragrant. Add zucchini and cook, stirring, for 3 to 4 minutes until cooked through.

Step 4: Add pasta and lemon zest and juice to pan. Cook, tossing, for 1 minute or until combined. Serve with peeled prawns, crumbled feta and finish with oil.

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Anna

shenANNAgans is Anna Johnston, a 30 - something Aussie gal with an unwavering passion for the Hospitality industry. I love the quirky and unusual, designing events, travelling far and wide and eating food from all around the world. I am coffee blooded, a craft beer enthusiast, wine drinking yogi who enjoys writing about her adventures.

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Eileen | The Food Avenue - May 16, 2016 Reply

I don’t peel my prawns – that’s what the fiancé is for 😛 lol

Karen (Back Road Journal) - May 15, 2016 Reply

While I don’t have the availability of your lovely prawns, your recipe sounds great with some of our local Florida shrimp.

    Anna - May 16, 2016 Reply

    A Florida shrimp would work a treat in this dish! Please let me know what you think if you make it, Karen. 🙂

The Hungry Mum - May 11, 2016 Reply

you are a prawn=peeling machine! No wonder you think nothing of de-shelling a few for dinner – after working through 4500kgs that is a walk in the park 🙂 Prawns are my fav too. My idea of heaven is freshly peeled prawns on a white bread sandwich, though this pasta dish comes pretty close.

    Anna - May 12, 2016 Reply

    LOL! That day in the kitchen I did think I was a stella prawn peeling machine. 🙂 Ha, peeling a couple of prawns for dinner is no issue at all, I love taking those trips down baby chef memory lane. 🙂
    Prawns on a white bread sambo, cant say I have ever had this taste combo. Seems I must!

Ariana - May 11, 2016 Reply

Hmm.. Yeah no. Couldn’t peel prawns all day. Lol. Oddly enough though,the idea of doing such a mundane task does bring comfort. When it comes to kitchen tasks such as these, I tend to think of my grandmother and how she would spend lots of time snapping beans/peas. This looks super delicious by the way..

    Anna - May 11, 2016 Reply

    Haha, yep, I hear you with the ‘yeah, no!’. I said the very same thing when I realised I would be peeling prawns for 14hours, my chefs laughed at me and said… ‘get to work!’. LOL!
    It was comforting I guess, and you do get into a rhythm with it too, so it was actually okay. What a beautiful thing to do, channeling your Grandma. 🙂

David @ CookingChat - May 10, 2016 Reply

sounds very tasty! hard work you describe but I guess you really get your methods down that way!

    Anna - May 10, 2016 Reply

    Yes, in hindsight it was the perfect way to nail all the skills and tasks I needed to learn as an apprentice chef. But at the time… it was torturous. 🙂 This dish on the other hand is absolutely delicious.

Denise - May 10, 2016 Reply

Girl, this is a dish to eat and repeat. I will have to make it for my little one who is also crazy for prawns.

    Anna - May 10, 2016 Reply

    Perfectly said! 🙂 I love that. And awesome, please do let me know what your little one thinks of the dish.

Paula McInerney - May 10, 2016 Reply

Love. Some f my favourite food groups here.

    Anna - May 10, 2016 Reply

    Oh yes, its a stand out feed. I absolutely agree with you about the favourite food groups in one dish. 🙂

Krysten - May 10, 2016 Reply

I think I may have convinced my husband to go to Australia soon. He wants to travel as much as I do! If we meet, we have to make prawns, seriously. I have a feeling it’s both of our favorites! So excited to try this!

    Anna - May 10, 2016 Reply

    YEAS!!! I love this idea, we can hit up the fresh food markets, shop for all our ingredients, have a cook up with all the Canberra Food Bloggers (of course) and sit down to a beautifully prepared meal. I love it. 🙂 Adding to the list of things to do. 🙂 Please let me know what you think of this dish, its super simple and oh so tasty.

Iain Woodrow - May 10, 2016 Reply

Such a simple dish but it sounds so delicious. I’ll keep mt eye out for some decent prawns hereabouts and try this 🙂

    Anna - May 10, 2016 Reply

    It is a wonderful dish Iain, def a favourite in my household. 🙂 Let me know what you think when you make it, and good luck finding the perfect prawn for this dish. 🙂

Rosemarie of Travel and Beyond - May 10, 2016 Reply

Sometimes I wish you were my neighbour, I would gladly exchange my Malaysian dishes for your cooking!!

Sahar - May 10, 2016 Reply

I love everything about the recipe. All my tastes and I love shrimps.

Rizwan Asad - May 7, 2016 Reply

This looks delicious!

Jean | Holy Smithereens - May 4, 2016 Reply

This pasta has all the elements I love! Prawn is my favourite too, I’m not sure how many I can peel in a minute but my fingers might be numb then! (ok, maybe 5 or so minutes).
In 2002, I was probably in my last year of Uni and have just started dating the Zombie. Yikes.

    Anna - May 5, 2016 Reply

    Wow, well that sure was a wicked good year, so many wonderful achievements, very cool you have been with Zombie that long too. 🙂

Jem @ Lost in Utensils - May 2, 2016 Reply

I’m surprised you don’t have traumatic flashbacks from anything prawn related Anna! This is a winner of a dish, who doesn’t love this?

    Anna - May 2, 2016 Reply

    Hah! I didnt peel a prawn for nearly a decade after that epic apprentice chef experience, so I guess it did kind of scar me a little. 🙂 And yes, this dish is all kinds of yum and a total winner in my household, especially the spaghetti. Mmmm!

Daphne Goh - April 25, 2016 Reply

Sounds like really hard work in a commercial restaurant, peeling so many prawns and smelling like a walking chop…….

Love the mung bean vegan and gluten free spaghetti you are using in this recipe. An easy and delicious recipe, I will have to give it a try soon. 🙂

    Anna - April 25, 2016 Reply

    Yep, working in commercial kitchens can be really tough going, especially the large scale production kitchens. Staying motivated I found was the key to success. 🙂 If you can get your hands on the mung bean vegan & gluten free spaghetti, I highly recommend it, its really delicious. 🙂

Glamorous Glutton - April 22, 2016 Reply

There’s no way I could peel prawns all day, I just know I’d have sore fingers and it would take me way more than a day to do that many. GG

    Anna - April 24, 2016 Reply

    It was a little daunting knowing that 12-14hrs of my life were dedicated to peeling prawns, and yes, the pain at the end of the day was real. But… that whole practise makes perfect thing, it’s totes a thing, I am an ace prawn peeler. 🙂

Jasline (Foodie Baker) - April 22, 2016 Reply

I think I will need a whole day to peel all those prawns! And even though I love prawns very much, I think I’ll get a phobia of them after peeling that many! This pasta looks absolutely gorgeous and delicious!

    Anna - April 22, 2016 Reply

    Teehee, yep, it was a rather large task to tackle, the thought of peeling prawns all day was a bit scary, but you kind of learn to tune out the boringness of doing the same old task and then… you just find yourself done. Its brilliant. 🙂 The pasta was super yummy, especially the vegan pasta. Mmmmm

GiGi Eats - April 22, 2016 Reply

Shrimp/Prawns are so dang delicious! I love their sweet crunch! This recipe looks amazing!

Sabrina - April 22, 2016 Reply

Gorgeous pasta! Those prawns are beautiful!

Bam's Kitchen - April 21, 2016 Reply

Commercial cooking is not for the faint of heart , however smelling like a chop might do wonders for one’s social life. However, if you then proceeded to peel 4500 shrimp that might negate the effects of smelling like a butter rose… LOL This garlic chili prawn pasta has my name written all over it. Seriously those are some ultra jumbo shrimp. I see you found the mung bean gluten free pasta. Good for you! Have a super weekend!

    Anna - April 22, 2016 Reply

    When you got home from a big production day like this epic prawn peel, and jumped in the shower, you could totally smell every detail of the day. Most unpleasant. Haha. I was often surprised people didn’t suggest showering more often when I was out and about. :/ Oh yes, I am sure I channelled you when I made this dish, especially when I found the mung bean gluten free pasta (So dang YUM!) 🙂 Hope your weekend is ace too, Bobbi.

Krista - April 21, 2016 Reply

Peeling prawns ALL DAY!! I’m in awe of your stamina, lovely. 🙂

    Anna - April 22, 2016 Reply

    It was a big task, but I worked in a super fun team, so the days when we had epic jobs to do, like peel a bazillion prawns, stories would be told, or music would blast from the stereo to keep energy levels up. So the experience was FUN. For the most part.

Sue Slaght - April 21, 2016 Reply

In 2002 I was dealing with teenagers! Let me just wring my hands at the memory. 🙂
I can not fathom doing all that food prep. As to how many prawns I could peel in a minutes…likely 1. I’d be fired very quickly.
Oh and you crack me up ….men love when you smell like a walking chop… watch out for any stray dogs would be my guess as well!

    Anna - April 21, 2016 Reply

    Hah, I like that your 2002 didn’t involve being in primary school. Some of the other folk who have commented have said they were living the primary school dream, talk about making a girl feel old. Lol! The food prep at the time didn’t seem like much, but now… it’s EPIC. 🙂 I bet your 1 prawn peeled in a minute would be the most perfectly peeled prawn, and what employee doesn’t love that?!
    Haha… I forgot to mention the stray dogs following you around. Haha!

Sarah - April 21, 2016 Reply

Embarrassingly I was still a high school student in 2002.. very far from even considering cooking (I hated it back then!)

This looks like a fantastic dish for my inner-chef that has developed over the years since.

    Anna - April 21, 2016 Reply

    LOL! Yep, a good many of my pals were still in school back in 2002, crazy… 🙂 And I reckon this dish stirs the inner chef in all of us.

John/Kitchen Riffs - April 21, 2016 Reply

I could never work in a commercial kitchen — I get bored after cleaning a couple of pounds of prawns! Can’t imagine doing it ALL DAY LONG! Anyway, great recipe. And you’re right — I do need to make this. 🙂

    Anna - April 21, 2016 Reply

    It was an amazing experience, I reckon there is something very cool about saying, I was an integral part of 1500 people getting fed in one sitting. But I feel you with the peeling prawns all day long, it wasn’t the most fun, but it sure was memorable. 🙂 Let me know when you make the dish, it’s GOOD!

Camilla - April 20, 2016 Reply

You can’t beat pasta and prawns and this dish looks totally delicious:-)

mjskitchen - April 20, 2016 Reply

Piping 1000 butter rosettes? WOW! I’d want to quit around 25. More power to you darling. So jealous of those prawns! There is no way I would find anything close here, but I keep looking. Love your salad!

    Anna - April 20, 2016 Reply

    It was TORTURE MJ, pure torture! Butter piping was my least favourite prep job. Id get to around 25 and start the inner sulks. 🙂 Yup, the prawns are amazing, but the awesome thing about this dish is that you can substitute for your favourite seafood and it would still taste the business.

Denise Browning - April 20, 2016 Reply

I know how it is… I worked in a catering company and everyday we had to cook at large scale. You look great in your chef’s uniform!
The pasta looks to die for… I just wish I could dig a fork in it!

    Anna - April 20, 2016 Reply

    I love that I am now on the other side of that mass catering, but so happy that I had the experience. Are you the same? Teehee… that uniform really isn’t very flattering, so I used to wear outrageous socks and pigtail the hair to make it a little more feminine. 🙂 Come on over, I’ll make you a plate of this yumminess. 🙂

A Canadian Foodie - April 20, 2016 Reply

Greetings and great big hug, Anna!

I thought that was you who followed me on twitter a couple of weeks ago! Whatever happened to us – I used to follow your Hospitality Guru daily – and then, I don’t know what happened… I just couldn’t keep up and I guess that’s when I stopped reading anyone’s sites – and I don’t know when that was – a couple of years ago – or three…. honestly, I cannot recall. And, here we are again. Of course, I am now a Gramsy! and you taking on phase two of your adventurous life.
Wonderful to connect again!
🙂
Valerie

    Anna - April 20, 2016 Reply

    VALERIE…. Squeeeeeels. Happy hellos to you my friend, and a giant big hug too. xox
    Holy wow, how the heck are you my friend? We have years to catch up on…. I will head over to your blog and get reading. 🙂
    Thank you so much for saying GDay. Yay. It really is wonderful to reconnect.

Lorraine @ Not Quite Nigella - April 20, 2016 Reply

It’s so funny you ask that because I went into a prawn peeling competition and I was so slow compared to the experts! I thought I was ok but clearly not a match for those more experienced. And chopping blind folded? Girl you have SKILLZ!!!

    Anna - April 20, 2016 Reply

    Nooooo way, what a fun competition to compete in. I am so keeping an eye for competitions like that, reckon I’d be a bit of a gun. Lol.
    Haha… skills that one doesn’t really need, but heck yeah I got em. 🙂

Kristy Lam - April 18, 2016 Reply

I think I could peel 4500 prawns, but the venue would only get around half
^______^

    Anna - April 18, 2016 Reply

    Hahaha… You crack me up Kristy! Sounds like a fun blog post, something like ‘The day Kristy de-prawned the National Convention Centre’ or ‘Keep Calm and Watch Kristy eat Prawn’. 😀

Elissa - April 18, 2016 Reply

That looks delicious, and I love the chef stories. I peeled 4 prawns for my dinner tonight, that was enough for me, I can’t imagine doing over 4,000 – wow.

    Anna - April 18, 2016 Reply

    Oh it tasted pretty darn amazing too Elissa. 🙂 Glad you enjoyed my chef story too, I am surprised how fondly I remember those days where I left work worse for the wear. But… Good that I share my story here.

Elizabeth @ Compass & Fork - April 18, 2016 Reply

Big fan of prawn pasta, but never tried baking them. I will now. Also I am going to try the pasta as well as I find myself gluten free at the moment and good pasta is hard to find!

    Anna - April 18, 2016 Reply

    Baking the prawns gives you that next level taste, let me know what you think when you try this method of cooking. The pasta is amazing, I bought a bunch of others clue into the deliciousness and they are not easily sourced. My fave is the mung bean pasta, but the black bean is pretty tasty too.

Hannah - April 18, 2016 Reply

No idea how many i could do in a minute. However i feel like it would be similar to what happens when I go strawberry picking, one for the basket five for me.
Don’t laugh/hate me but in 2002 i was in year 6. So i was living the primary school dream!
Garlic chilli prawn pasta! This week!

    Anna - April 18, 2016 Reply

    LOL! Yes, but thankfully with prawns, stuffing them in your face isn’t something you can do too much after about 6. Well for me anyways. 🙂 NO WAAAAAY… year 6. You are a baby. But good you were living the primary school dream. 🙂
    Be sure to let me know what you think of the pasta dish, the vegan pasta is amazing.

Eileen | The Food Avenue - April 18, 2016 Reply

Peeling prawns is such a pain! If only they weren’t so delicious! Thanks for the amazing recipe, I have to try it!

    Anna - April 18, 2016 Reply

    Yup, up there with one of the worst food prep gigs around, but totally worth it when you get to chomp away on them. Let me know what you think when you make the dish. 🙂

Liz Posmyk (Good Things) - April 18, 2016 Reply

A gorgeous recipe… and ouchies to peeling prawns…

    Anna - April 18, 2016 Reply

    It sure went down a treat in my household Lizzy! 🙂 And yes, the prawn shell under nail scenario is fricken PAINFUL! 🙂

Laura - April 18, 2016 Reply

I’ve never baked prawns. I’ve always sauteed them. I’ll have to try it, if it really is easier to shell and they end up more flavorful. The pasta looks delicious.

    Anna - April 18, 2016 Reply

    If you bake the prawns in the shell, the flavours are a lot more intense, you can also use the baked shells to create a stock for your sauce too. And yes, the pasta is freakin DELICIOUS! 🙂

Tim UrbanDuniya - April 18, 2016 Reply

Four of my favourite things – garlic, chili, prawn and pasta – together – heaven on a plate!

I don’t know how many prawns I could peel in a minute – maybe 2 or 3 if I was trying??!!

2002 was when I finished high school. I was drinking a lot, partying, dating, and I remember making chicken caesar salad for my family one time!!! Good year 😀

    Anna - April 18, 2016 Reply

    A very accurate description of this dish… tis indeed heaven on a plate. 🙂
    Lets have a prawn off when I finally get my butt into gear and come visit.
    Hahaha… You are hilarious, so many giggles to what you were doing in 2002, chicken caesar was a highlight, must of been a GOOD caesar. Ha!

Rosemary - April 18, 2016 Reply

Oh wow….peeling 4,500 prawns. That is quite a feat. I personally detest peeling shrimp or prawns so more power to you. Great idea about gloves though, had never thought about that! Will give that a shot the next time I devein shrimps or prawns. The dish looks delish!!

    Anna - April 18, 2016 Reply

    Yep, not gonna lie, seeing my name next to peel prawns that morning did cause a moment or three of dread. But… now I look back on my time in that kitchen with so many amazing and happy memories, so it didn’t scar me for life. With the gloves, makes sure they are tight fitting, otherwise they just get in the ways and make the peel process a whole bunch more difficult. 🙂

My Inner Chick - April 18, 2016 Reply

Decedent.
I’ve said it before and I’ll say it again,
You. Are. A. Super. Star! x

Lauren / Knead to Dough - April 18, 2016 Reply

I don’t usually like prawns but when they’re in a chilli sauce they are delicious! Thank you for sharing 🙂

    Anna - April 18, 2016 Reply

    I can certainly attest to the deliciousness of this prawn pasta recipe, the chilli is only mild, but compliments the sweetness of the prawn beautifully. Thanks for stopping by. 🙂

Mandy - April 18, 2016 Reply

Right, that’s the final decision made…when you come and visit one day you will just have to do all the cooking, I could never complete with you sweet.
Have a beautiful and happy week. Love and hugs to you.
🙂 Mandy xoxoxo

    Anna - April 18, 2016 Reply

    Okay, I am totally down with this arrangement, you supply the vino and hang in the kitchen with me and I will do the cooking. 🙂 We can pick all our fave bloggers and cook from there. Wishing you a fun filled week ahead too my beautiful friend. Big love and hugs. xoxo

Prateek - April 17, 2016 Reply

I am just curious if baking the prawn makes it easier to peel . Different prawns have different types of shell, the softer ones are not very easy to peel without damaging the meat. And of course, very nice , light and summery dish!

    Anna - April 17, 2016 Reply

    I bake the prawns because you get extra delicious flavour doing that, I also think it would make the prawns easier to peel when the shell is hard. These XL prawns were a breeze to peel, but yes, agreed to some of them being difficult to peel without damaging the meat. Glad you enjoyed the dish, hope you make it some time soon Prateek. 🙂

Liz - April 17, 2016 Reply

Gosh, Anna, I can’t imagine doing all that prep work! But the practice sure made you a whiz in the kitchen! Your prawn pasta sounds terrific!!!

    Anna - April 17, 2016 Reply

    It really was a rather impressive job in that sense. As an apprentice chef it gave me a great opportunity to get good, really good at doing things. Practise makes perfect was the mantra in that production kitchen. 🙂 And yes, the dish is totally delicious.

Evelyne CulturEatz - April 17, 2016 Reply

that is a lot of prawn peeling! But how cute are you in that pic! Awesome recipe and now I kinda got to try mung bean vegan spaghetti lol.

    Anna - April 17, 2016 Reply

    It was an EPIC day Evelyn. 🙂 Haha… thank you, the pigtails were an attempt to look girly in that uniform. Yup, the prawn pasta is out of this world delicious, especially the mung bean vegan spaghetti, it is super delicious. The black bean and soy bean pastas from Eco Organics are incredible too. Not sure if you can get them in your neck of the woods, perhaps online?! Let me know if you make the dish. 🙂

hassan - April 17, 2016 Reply

Привет
Nice photo. Yummmmy

Elizabeth - April 16, 2016 Reply

I’m not sure how many I could do in 1 minute but gloves are definitely the go! And thanks for the picture of the pasta…. I have just started making zoodels 🙂 They are great 🙂
Liz xx

    Anna - April 17, 2016 Reply

    We can have a prawn shell off when I come visit. 🙂 And yes, if peeling a lot of prawns is a thing, the gloves are ace.
    Oooooh re making zoodles, I have never had before, looking forward to the seeing what you do with them on your blog.

Mabel Kwong - April 16, 2016 Reply

Your prawn pasta looks delicious, Anna! So appetising and I’d be happy to come over and help you finish if you ever make too much. However, if I come over and find the chilli too hot, you will have to finish it all 😀

I’m not a fan of peeling prawns. But when it comes to cooking prawns with shell and prawns without shell, I certainly prefer the latter. It really annoys me when there is a freshly cooked dish of prawns on the table and…they aren’t peeled yet! Hacking off the prawn head is the easy part, but if you are like my Chinese-Malaysian family, they like to such the prawn head after its cooked 😀

Hope you are well Miss Anna! Hope it is not too cold there in Canberra. Lots of hugs your way to keep you warm this time of the year xxoo

    Anna - April 17, 2016 Reply

    Hey ya Miss Mabel. Mwah! 🙂 TOTALLY girlfriend, hop a plane and come on over, I will make you this dish (without the chilli) especially. Yup, that whole prawn peeling business can be a real pain, like you, not hugely impressed with restaurants that serve the prawns with the shell still on, its awkward to peel them mid eat. Lazy too. :/ You eat the prawn head? Nope… not for me, but I have been known the use the shells to make a stock to enhance the sauce.

    I am well little one, I hope you are too. The cooler weather is already here, so I am about to get my hibernate on. Big squishy hugs and love headed your way. xox

Tandy | Lavender and Lime - April 16, 2016 Reply

I’ve never thought to wear gloves while working with prawns but that’s a great idea

    Anna - April 16, 2016 Reply

    Works a treat Tandy, but they do need to be tight fitting, the lose fit glove made the process of peeling prawn shell away almost impossible.

Kris - April 16, 2016 Reply

Holy cow- i rememeber that day when you peeled prawns. From memory you would of been doing that for 15 hours. I was so jealous that you got to sit and do that job…. But than I saw your thumb and your nail lifted. Stuff that!
Pretty sure I just had to make 16 fruit mirrors. Way better. LOL.

That pasta dish is happening for me ASAP. Sounds beautiful.

Im not good at peeling prawns, i always rip the head off them. Haha. No good for service then. 🙂

    Anna - April 16, 2016 Reply

    CRAZY that something as simple as peeling prawns all day long stuck with me, guess the 15 hours and bleeding, aching thumb skin is why. Lol! Yep, I remember thinking how unfair it was that you go to do the fruit mirrors and I was risking the use of my hands. Haha! Let me know what you think of the pasta dish, totes give it a go with the vegan pasta, or even zucchini spaghetti too. 🙂 PS: If you need a prawn peeling lesson, I am totes up for that challenge.

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