Frozen Prawn help

kylith

I'm making a fish pie for dinner but I've forgotten to take the prawns out of the freezer. They're the Lidl ready cooked ones so would they be ok to defrost in the microwave, can I just throw them in the pie as is, or would I be best leaving them out altogether?

Dinkie

Just put them in a bowl of lukewarm water and leave them (about 5 mins for the small prawns) for a while. They will defrost fairly quickly.

kylith

Hooray, Dinner is saved!

Faith

Dinkie wrote: »

Just put them in a bowl of lukewarm water and leave them (about 5 mins for the small prawns) for a while. They will defrost fairly quickly.

For future reference, cold water is safer .

dh0661

Faith wrote: »

For future reference, cold water is safer .

+ 1 for cold water - it's still warmer than frozen. Cold water will take a little while longer to defrost, but as Faith has said it's safer.

unkel

Faith wrote: »

For future reference, cold water is safer .

Surely putting frozen cooked prawns in lukewarm water for 5 minutes does not sustain bacterial growth to anything near dangerous levels???

Seaneh

Ignore everyone else so far.

Put them in a bowl/container. Put said vessel under a slowly running cold tap for about a minute. Will be defrosted and kept under 4c. Leaving them in lukewarm water is a sketchy idea.

Dizzyblonde

I've seen Nigella Lawson chuck frozen prawns into a paella.

Alun

Dizzyblonde wrote: »

I've seen Nigella Lawson chuck frozen prawns into a paella.

That's what I do too both for paella and fish pie.

nompere

Don't do it with the water glazed frozen prawns though or your fish pie will be very wet.

olaola

TBH frozen prawns in a fish pie, or anything that is going to be cooked for abotu 30 mins in an oven is never really a good idea. They get very rubbery.

Faith

unkel wrote: »

Surely putting frozen cooked prawns in lukewarm water for 5 minutes does not sustain bacterial growth to anything near dangerous levels???

Perhaps not, but do you really want to take that risk with shellfish?

unkel

Faith wrote: »

Perhaps not, but do you really want to take that risk with shellfish?

Was just wondering, maybe someone here knows some science behind it?

Myself, I'd either defrost them in the fridge or for a seafood chowder, I throw them in frozen and make sure they boil for a minute or 2