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Though dead by the time they arrive at the market, prawns and lobsters should be fresh. Check that the shell is clear and bright and that the body (the fused head and thorax covered by the carapace) and the tail (abdomen) are still firmly attached. Cleaning Preparation begins with washing the animal thoroughly. The feelers (antennae) of prawns are removed(those of lobsters may be retained for visual effect), as are the legs and claws if so desired. The stomach of a larger specimen can be removed by cutting into the animal behind the mouth and popping out the pouch and its dark-colored contents . If the recipe calls for shelling the prawns , simply peel off the shell and the swimmerets on the tail and then make a cut down the back and remove the dark vein(intestine). If the shell is to be left intact, the vein can be take out by working a toothpick down into the back where the body and tail join until it is under the vein and then gently lifting the toothpick so as to slop the vein out of the tail. Cookery Hints (TIP) Prawns cook so fast that there is a saying which goes: “As soon as a prawn sees the fire, it is done.” The thing to look for is a change in color. When the prawn turns pink , it is ready . Avoid overcooking, for it causes shrinkage and toughness. Also , because prawns and lobster are so very low in fat , it is a good practice when broiling large prawns and lobsters to split them down the back and supply fat in the form of butter or margarine. This will make the meat more tender and delicious. Do not overlook the liver of the spiny-clawed prawn, located in the upper rear portion of the body. It appears as a thick yellow liquid, called man kung , in Thai. This can be steamed or fried with the addition of minces garlic and them mixed with hot , freshly steamed rice and eaten with a salad of shredded green mango and slice hot chillies seasoned with lime juice and fish sauce. It is also good in fried rice and in tom yam.
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