I’ve peeled many prawns in my time, and eaten many creamy prawn dishes.
But it seems to have become fashionable to combine the two, by serving dishes that combine creamy sauces with prawns whose tails are still covered in carapace.
My problem is that I don’t know how to peel the prawn tails without getting the sauce all over my fingers. That’s not a look that will impress Madame Leon when we’re dining at a fine restaurant.
Is there an elegant way to deal with this problem?