How to Devein Shrimp and Prawns

1. Pull off the head of large shrimp or prawns, if still attached. Next, peel off the shell and legs. It‘s easiest to peel from the 3rd segment from the head. In this tutorial, I‘ll keep on the last segment of the shell and the tail tip, which is how we peel the shell for shrimp tempura and ebi fry.

To Devein

1. Now, use a wooden skewer to remove the vein. First, find a spot along the back of the shrimp or prawn about ½–1 inch (1.3–2.5 cm) down from the head. Insert the skewer tip sideways and just underneath the vein. Next, pull the skewer tip up towards you to lift the vein. Then, pull off the vein using the skewer or your fingers. If the vein breaks, then insert the skewer again a bit lower towards the tail and try again. If you can’t find the vein, then don’t worry about it. Tip: You can still devein the same way even with the shell on the shrimp or prawn by inserting the skewer between the first and second shell segments.

To Clean

1. Sprinkle some potato starch or cornstarch to coat the shrimp. Rub the starch on the shrimp to absorb the odor and dirt. Then, rinse the shrimp clean under running water and drain.

To Remove the Remaining Odor (optional)

1. To remove any remaining odor, sprinkle 1 Tbsp sake on the shrimp and rub together with your hands. Discard the liquid after 10 minutes (no need to rinse). Your shrimp are now ready to use.

To Use

1. Your shrimp or prawns are now ready to use in recipes like Shrimp Tempura, Ebi Fry (Japanese Fried Shrimp), Shrimp Egg Rolls, and Gluten-Free Tempura.