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Peeling and Deveining Prawns
![Technique Class3D3 3](https://content-images.weber.com/legacy-technique-images/technique_class3d3/technique_class3d3_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Grab the shell where it meets the legs and peel it back.
![Technique Class3D3 2](https://content-images.weber.com/legacy-technique-images/technique_class3d3/technique_class3d3_2.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Remove the shell and the legs. If you like, leave one section of the shell attached near the tail. The prawn looks better this way.
![Technique Class3D3 1](https://content-images.weber.com/legacy-technique-images/technique_class3d3/technique_class3d3_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
With a small, sharp knife, cut a very shallow slit along the back of the prawn, exposing the thin black vein.
![Technique Class3D3 4](https://content-images.weber.com/legacy-technique-images/technique_class3d3/technique_class3d3_4.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 4:
Use the tip of the knife or your fingers to lift the vein out. A little running water helps, too.
![Technique Class3D3 5](https://content-images.weber.com/legacy-technique-images/technique_class3d3/technique_class3d3_5.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 5:
The prawn should be deveined with the shallowest cut possible, to keep the meat plump.
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