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Prawn/Common Prawn (Palaemon serratus)

Common prawns are translucent and almost colourless when raw (see right), and become pink when boiled for a few minutes. They inhabit the seas between the Mediterranean and Norway.

If North Atlantic prawns are being advertised as fresh (i.e. having never been frozen) they should have long thin whiskers; when prawns are frozen these become brittle and invariably break off near the head, so don"t pay a premium price for prawns without whiskers!

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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