How to cook prawn and crub

Cooking Prawns:

Prawns:

Freshness Matters: Choose prawns that have a firm texture and a translucent appearance. Avoid any with off-putting

Selection:
- Choose fresh, firm prawns. Look for a translucent appearance with no discoloration.
Cleaning:
- Peel and devein the prawns. Leave tails on for presentation or remove for easier eating.
Marination:
- Marinate prawns with garlic, lemon, and herbs for at least 15-30 minutes to enhance flavor.
Grilling:
- Grill prawns for 2-3 minutes per side until they turn pink. Be cautious not to overcook to maintain tenderness.
Sauteing:
- Sauté prawns in olive oil and garlic for a quick and flavorful dish. Add herbs like parsley or cilantro.
Boiling:
- Boil prawns briefly until they float and turn pink. Season the water with salt and lemon for added flavor.
Frying:
- Coat prawns with a light batter and fry until golden brown. Serve with a dipping sauce.
Pairing:
- Prawns pair well with citrusy sauces, garlic butter, or a simple cocktail sauce.

Cooking Crab:

Selection:
- Choose live or freshly cooked crabs. Ensure they feel heavy for their size and have a vibrant color.
Cleaning:
- Remove the crab's outer shell, gills, and intestines. Rinse thoroughly under cold water.
Boiling:
- Boil crabs in seasoned water for 15-20 minutes. Add bay leaves, lemon, and spices for flavor.
Steaming:
- Steam crabs for 20-30 minutes with Old Bay seasoning or a mix of garlic and herbs.
Cracking:
- Use a crab cracker or mallet to open the shells and access the meat. Be careful to avoid shell fragments.
Sauteing:
- Sauté crab meat with butter, garlic, and herbs. Serve over pasta or as a standalone dish.
Grilling:
- Brush crab halves with garlic butter and grill for 5-7 minutes. Finish with a squeeze of lemon.
Pairing:
- Crab complements well with a side of clarified butter, lemon wedges, and crusty bread.

Remember to adjust seasoning to taste and enjoy your prawn and crab dishes!