If you can’t be bothered peeling them yourself then get those large packs of frozen uncooked prawns. To make them open up a bit more just cut deeper along the vein line. Prawns are so easy because they absorb flavouring so well. I change the marinade every time I make this dish. I alway put a bit of oil (peanut and sesame oil always gets people talking about the nuttiness of it), a sprinkle of salt, sometimes chilli, or curry paste, or mirin, the list goes on. Heat pan, add oil and garlic if you want or onions, and brown and throw the prawns in for only a little while, just until the prawns start to butterfly and then turn the heat off and leave on stove for maybe another minute. Pour the prawns over an adventurous garden salad.
