Prawns, Butterflied

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Prawns Raw | 30 | ea |
- Recipe Instructions:
- TOOLS: blue cutting board, chef knife, portion bags, mixing bowl, colander
- STORAGE: insert with insert lid
- HOLD TIME: 2 days
- YIELD: 5 x 6 pieces/per portion bag
- QUALITY INDICATOR: firm flesh, not mushy, no odor
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Take defrosted prawns and pour into a colander to drain. (CCP2) Next, remove tails and discard.
- 2. Lay the prawn onto its side and cut into the back, 3/4 deep, lengthwise. (Refer to picture Step 2 & 3). Remove any excess veins, if any.
- NOTE: do not split through the prawn. The knife should protrude through the belly of the prawn.
- 3. Portion 6 pieces into each portion bag. Seal bag and date dot each bag
- 4. Place portion bags into an insert with lid. Put into the cooler at 35F-40F/1.5C-4C until use. (CCP1)