Only ever bought these ready cooked before, but came across some frozen raw ones, any ideas on the best way to cook them? Tried once on a barbeque but ended up over cooking.
I would boil or stir fry them...boiling, would be a matter of a minute or two ... I cook tiger shrimps in a stir fry, and they are the last ingredient to be added... Just googled, and this was the first link that came up, which confirms my timings. How to Store and Cook Langoustines | Fishbox Guide
Thankyou @Sian in Belgium , I tried frying them in oil and butter, they tasted good but were a bit messy to eat, oil everywhere I've got another lot and might try boiling them next time. I think the timing is everything, too little and they are like rubber, too much and they go to jelly.
Only ever flash fried them on a hot BBQ: delicious! But, a total waste of time/fuel if lighting a BBQ just to cook these perishers! If they are in their "raw" state, they should be grey; once cooked, they are PINK. Not dark red; not dark pink: PINK! That is when they are ready to eat Recap: once "cooked" (insert preferred method) they will be PINK. Once they have turned pink, they are ready to eat Just ... don't take your eyes off the pan
I get the impression that prawns are grey when uncooked @"M", these are always pink. Found this a few minutes ago.
Cross a slug with something that looks like something that nightmares are made of, only ‘posh’ people would eat that
Nooooooooooooooooooooooooooooooooooooooooooooooo!!!!! Raw is GREY Cooked is PINK!!!!! (Oh, and do eat the shells if they are pink too ... no self respecting Asian would forgo the "extra" protein and neither do I .. now I've tried them )
