1. This is how I peel prawns (I'm right handed): hold the prawn in your left hand and gently enclose your fingers around it so the prawn is almost
straight. Break the head off with your right hand in a slight twisting motion, then gently pull it away and hopefully, the vein will be pulled out
as you pull the head away from the body. If the vein breaks, just bend the prawn and the flesh will pull apart and expose the vein. Use a skewer or small sharp knife and to "hook" under the vein, pull it up then use your fingers to gently pull it out. Then peel the shell off.
2. The more butter you use, the creamier the finish.
3. How to tell a prawn is cooked perfectly: A raw prawn is straight. A perfectly cooked prawn is a “C” shape. And an overcooked prawn curls
into an “O” shape and will be tasteless and rubbery.
4. Traditionally, parmesan is not used to garnish seafood risottos (or pastas). However, I say do as you please!!