Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: prawnsalad on July 30, 2017, 10:29 PM
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I remember reading about this process on here some time ago but the penny didnt drop until very recently and I figured it would be helpful to those new to BIR cooking to understand that just about every TA does this with their prawns.
For years I put the shapes in my king prawn curry down to commercially sourced prawns being of a somewhat different variety, typically frying my supermarket raw pre-shelled king prawns straight out of the bag.
However I now defrost then slice them down the back to remove the thin vein that forms the intestine of the shellfish.
This does two things:
1. Improves the flavour of the prawn (perhaps in other dishes but I really can't tell with curry)
2.Changes the texture of the prawn making it softer and more evenly cooked (a massive improvement in my opinion)
Such a small effort yet it adds a lot of authenticity to your BIR prawn dishes.
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Such a small effort yet it adds a lot of authenticity to your BIR prawn dishes.
Agreed. Although for Gambas Pil Pil (Spanish dish), whole (unslit) prawns seem more authentic.
** Phil
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While it is generally thought there is no real reason to de-'vein' shrimps / prawns - cooking is said to kill off any 'bacteria', my own personal experience with shellfish in general would make me very reluctant to eat any that had not been sorted out.
I had food poisoning once from a prawn cocktail and gastro-enteritis from eating mussels. No one else was affected that ate the same food. I guess we all have different sensitivities. Cooking will NOT kill off any toxins that may accumulate in shellfish
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Cooking will NOT kill off any toxins that may accumulate in shellfish
Or indeed, in most foodstuffs -- toxins and bacteria are very different kiddles of fish. But as regards eating mussels and food poisoning -- when I was staying in Paris a couple of decades ago, I got food poisoning so badly that I collapsed unconscious on the floor of my hotel bedroom twice in one morning, the second time pulling the telephone table on top of me. When I came round, I was shaking violently, Recognising instinctively that I had overdone the fasting r
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Then there was the time I caught 'mucous dysentry' from eating soused herrings in Bahrain - '77. Spent 3 days in the loo - no point in even getting up off the pan !!
Had a medical for a new job when I came back to the UK and explained the symptoms which the quack had to look up. He exclaimed - only known in WW1 trench warfare conditions. Shows you how bad some of the hygiene was in the Middle East in those days.
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"Soused herrings in Bahrain" ? That, Sir, is a self-inflicted injury. In the Services, you'd have been court-martialled !
** Phil.
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Blame my wife for that one Phil !