Posted by
hkkm
20 yrs ago
I usually put live prawns/crabs in the freezer for a little while (1/2 hour or so) before I prepare them. The cold puts them to sleep, so even if they aren't absolutely dead when you cut them up, they shouldn't struggle.
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I also put them in the freezer for a few minutes if I need to devein them, but make sure to take out a few at a time lest they wake and struggle.
But for Tom Yum Goong or Sinigang for example, I dump them straight into the boiling soup and cover right away before they jump out.
With crabs, it's trickier-- After cutting the strings, I use tongs and a wooden spoon and put them on a steamer (one at a time) and quickly cover and hold the pot cover down until I'm sure they won't crawl out.
For those hairy crabs, I was told to cook them for exactly 18 minutes. Haven't tried cooking them though.
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marys
20 yrs ago
from my experience, do not cut the strings until you already killed it. watch for those claws. first you turn the crab on its back, pick open the triangle on the center and stick a sharp knife through the middle of the body. once it's dead you can pull it out of the shell,clean it and cut it. i was told putting a small piece of carcoal inside the pot when boiling any kind of shellfish helps avoid food poisoning.
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there's no mercy way of killing prawns or crabs as they have no central nervous system!
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