How do I thaw my case of prawns, and how long are they good in the fridge for? 

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Toss your sealed package in the fridge for 12 hours, and allow to thaw slowly (tip: put it on a paper towel lined plated. we can almost guarantee it'll leak.) Drain off melted water. Best use within 24 hours of being thawed, but will be fine in the fridge for 72 hours. Note that after 24 hours, your prawns will start to undergo melanosis, which is a harmless darkening of the shell, caused by an enzymatic reaction. It is not spoilage, and the meat inside will still be vibrant and fresh..

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Are my prawns already cooked, or are they raw? 

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All our prawns are sold frozen, and raw. They are sushi safe - and you're more than welcome to eat them raw - but we think they're best enjoyed cooked. 

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What's the liquid that they're frozen in? 

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Immediately after being caught, your prawns are submerged and frozen in cool, clean seawater. During thawing, you may notice the seawater will turn a deep vibrant red. This is normal -- it's the juice from the roe mixing with the sea water. Simply pour it off as it thaws. It'll likely die the exposed shrimp meat reddish / orange; this is normal, too. Consider it complimentary flavoring, free from the ocean. 

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Should I cook them with the shell on, or shell off?

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It depends on the meal. Our favorite way to enjoy prawns is still a quick boil with shells on, so they can be individually peeled, dunked into garlic butter, and enjoyed alone - like eating crab. But if we're enjoying them in a pasta, curry, or soup, it's a bit of a pain to stop mid-bite and peel them. In that case, we'd recommend peeling first. 

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How long does it take to cook them?

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These prawns cook FAST. Whether boiled or sautéed, they will cook in about 2 minutes. Once cooked, the meat will turn white, and the body will curl in on itself. For boiling shell-on, the old adage goes: "when the shrimp float, they're done" - but we heartily disagree. A floating shrimp is a very overdone shrimp - they should be removed as soon as the meat whitens, and the shell turns vibrant pink. When in doubt, remove them from the heat. A slightly undercooked prawn will still be delicious, whereas an overcooked prawn will be chewy and tough. 

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What's the best way to cook them? 

There is no wrong way! But here's some tips:

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Boiling: Bring a pot of salted water to a rolling boil, and add your thawed, shell on shrimp to the pot. Boil for about two minutes, or until the meat turns white and the body curls in on itself. Never boil with peeled shrimp (in our opinion, anyways) unless they're being added to a soup or similar.

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Grilling: Both shell on and shell off are great on the grill, but we're partial to shell on - it protects the meat better. Regardless, I usually marinate in a little fat, salt, and seasoning before grilling, and skewers are helpful for keeping them in line. Don't grill your veggies and shrimp on the same skewer - the shrimp will be far over done by the time the veggies are cooked. We usually grill on medium-high, for about 2 minutes per side.  

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Saute: Can be completed shell on or off, but I generally take the shell off when sautéing. Sauté in fat of choice over medium-high heat, for about 90 seconds per side. 

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How do I peel the shells off? 

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There's two methods we use to peel our thawed shrimp: kitchen shears, or peeling by hand. Click here for more info on both.

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What's the difference between male and female, and which is better? 

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Males are generally smaller, and do not have roe. They will be most similar to prawns you've purchased at the grocery store. Females are larger, and have roe on the belles. The roe comes off with the shell when peeling, so you don't have to do anything with it. But we're quite partial to roe, and it would be a crying shame to not use it to garnish your sushi, flavor your soup, or save to make a seafood stock later. Once peeled, males and females are indistinguishable.