It is very common that I have not planned in advance what I am about to cook when I get home from work, resulting in scrambling together what to have to shove down my gullet. In most instances I decide what I could based on the ingredients I have, rather than buy ingredients for a specific recipe. Prawns are really taste great, versatile, and relevant to this post, quick to render into a useable (unfrozen) ingredient. I always have a few bags in the freezer.
I am often astounded by the packet instructions as to how to prepare ingredients – some are really not very helpful when you need something from the freezer as close to ‘now’ as possible. I am not a fan of defrosting in a microwave at all. It could be I am crap at it and end up cooking more than thawing.
- Empty a bag of prawns into a large glass bowl or Pyrex measuring jug. If needing to defrost a large quantity, the larger the container the better.
- Cover with cold water, stir, and drain.
- Cover again with cold water, stir again (this prevents the prawns from huddling together making them harder to separate) and leave for a few mins.
- After 15 mins or so, they are good to go. If a little ice remains, place prawns in sieve and rinse with cold water.