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Boiling
Crustaceans such as lobsters or crayfish should be boiled in water with a little oil, so that any white lime marks are removed from the shell. If you boil fresh prawns and co. then they should be cooled rapidly in ice cubes since they become tough when left at room temperature. Sprinkling the prawns with NORDSEE prawn seasoning salt allows their proper taste to unfold.
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