Prawns in the game of life

In the last of our series on healthy seasonal seafood, Dietitian Paula Mee outlines the benefits of prawns and offers a recipe for a delicious, hearty seafood chowder. Once a luxury, prawns are now widely available and extensively used. Both frozen and fresh will work just as well in cooking, but frozen prawns take time to defrost and are often not as flavoursome as fresh. The smaller, more standard, cold-water prawns are usually peeled, cooked and frozen on board ships. Warm water prawns, such as tiger and king prawns, are generally farmed and it is best to buy organic or…