I have a nice recipe for prawn kebabs(shell on)in a weightwatchers magazine.I was wondering do these not have to be deveined and how do I do that if the shell is left on ?
The second option (with the toothpick) was how I was taught to do it at Rick Stein's (brag :-)) and it is very easy. Just stab the toothpick (cocktail stick) through a gap between the overlapping plates of the shell about a couple of mm into the flesh about halfway along the length of the vein and gently draw upwards.