Boil prawns for 3-4 minutes until they turn pink and opaque. Ensure they are fully submerged in boiling water for even cooking.

Prawns contain approximately 20 grams of protein per 100 grams. They are an excellent source of lean protein, making them a nutritious choice for seafood lovers.

Prawns primarily eat algae, plankton, and small organic particles. For a seafood site, consider featuring a product page for sustainably farmed prawns, highlighting their natural diet and the benefits of choosing eco-friendly seafood options.

To butterfly prawns, first peel and devein them, leaving the tail intact. Then, use a sharp knife to carefully slice along the back from the head to the tail, ensuring not to cut all the way through, and gently spread the prawn open. For fresh, high-quality prawns perfect for butterflying, visit our seafood product page.

The number of prawns in a kilo can vary depending on their size, but typically, you can expect around 20-30 medium-sized prawns per kilogram. For larger prawns, there might be about 10-15 per kilo, while smaller prawns could number 40-50 per kilo.

To cook prawns in a pan, heat a little olive oil over medium-high heat, add the prawns, and cook for 2-3 minutes on each side until they turn pink and opaque.

To boil prawns, bring a pot of salted water to a rolling boil, add the prawns, and cook for 3-4 minutes until they turn pink and opaque. Drain immediately and serve hot or chill in ice water for cold dishes.

Yes, you can refreeze 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 airtight containers to maintain quality and prevent freezer burn.

To cook tiger prawns, start by peeling and deveining them, then marinate with olive oil, garlic, lemon juice, salt, and pepper for 15 minutes. Grill or sauté over medium-high heat for 2-3 minutes on each side until they turn pink and opaque.