To serve cooked prawns, arrange them on a chilled platter with lemon wedges and a side of cocktail sauce for dipping. For an elevated presentation, garnish with fresh herbs like dill or parsley and pair with a crisp white wine.

To devein cooked prawns, gently peel off the shell, starting from the head end, and use a small knife to make a shallow cut along the back to expose the dark vein. Carefully lift and remove the vein with the tip of the knife or your fingers, then rinse the prawn under cold water.

Cooked prawns can be safely stored in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 3 months.

Yes, you can reheat cooked prawns, but ensure they are heated thoroughly to an internal temperature of at least 74°C to prevent any risk of foodborne illness. For best results, reheat them gently using methods like steaming or sautéing to maintain their texture and flavour.

Prawns are cooked when they turn from translucent to opaque and their colour changes to a bright pink or red. Ensure they are firm to the touch and have curled into a C-shape, indicating they are done.

Yes, you can refreeze cooked prawns if they have been thawed in the refrigerator and not left out at room temperature for more than two hours. Ensure they are stored in an airtight container to maintain quality and safety.

To peel cooked prawns, hold the prawn by the tail and gently twist off the head. Then, starting from the underside, peel away the shell and legs, leaving the tail intact if desired.