[LEFT BOTTOM]
How to Peel Almost Anything
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If you are an American (or Paul Hogan) you call these mighty wonders "shrimp." If you are British, "shrimp" will mean a tiny crustacean of the same species. There is no greater bond than the language which divides us. Have you ever wondered how a restaurant manages to serve peeled prawns with the head still on? Like this, of course:
Hold the head in one hand and the tail in the other. Straighten the prawn out as much as you are able, push the head and tail firmly towards each other so that you are compressing the fish a bit like a concertina. Pull apart and the shell should separate from the rest. Learn to laugh at your failures.
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Wash your fruit and vegetables
This is so important that I'm going to say it again: wash your fruit and vegetables. Do this, even if you intend to peel them. If there is any contamination, either through chemicals or soil dwelling bacteria, now is the time to get rid of it. You really do not want to get it either on your hands or your chopping board.
And while I am on this subject, a favorite hobby horse of mine, be careful not to chop up your peeled fruit or vegetables on a surface where unwashed items have been kept. You risk cross contamination if you do and I promise you that your family and guests will not thank you for it.
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