Do you devein your prawns?
It seems some people do and some people don't.
I have a pack of frozen uncooked king prawns from the local Chinese supermarket which are still in their shells, whole.
I'm cooking a prawn noodle dish tonight.
Not sure whether to bother deveining or not?
DH usually does the deveining, but he's not in right now, and I think deveining is a bit of a pain... should I or should I not?