4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[clucker1]

Can you refreeze prawns that were purchased in a frozen raw form? I can't see why not as they are now cooked in a different form. Wanted to check, rather than poison my guests. They are going into a curry for a New Year's Bash celebrating all things British with a good old British curry! as a main course.

[Looney]

I would! (Mmmm, I could just eat a prawn curry!)

[Space Chick]

I would now they are cooked

 

(I have done several times without even thinking about it You are a far better host than me )

[majorbloodnock]

The official line supports the idea that you'll be fine. Any bacteria in the prawns will have been killed by the cooking, so you can treat the cooked meal as if none of it had been previously frozen.

[clucker1]

Thank you everyone for your help.

 

Went to Waitrose to purchase their frozen raw prawns from their essential range which are supposed to be excellent to find their supplier has a problem at the moment so no more supplies for a couple of weeks. Instead bought "fresh" prawns thinking I could freeze them ok. Then properly read my recipe here:http://www.bbcgoodfood.com/recipes/5084/prawn-and-coconut-curry

to find you freeze the sauce then add the prawns

 

Looked at the "fresh prawns" I have to find they have already been frozen.....aagh, so having spent a tenner on them, I can't refreeze them raw. Haven't got anyone here to eat that much prawns in a day or so (before sell by date), so have decided to make the curry complete up to the end and freeze it. Don't think I will be poisoning my guests, will I?

 

By the way the dish is lovely. Think I may have overcooked the prawns slightly, did them only for 4 mins. Haven't cooked massive prawns like this for ages, suppose I will learn. Hopefully with the cocktails, champagne, alcohol etc my guests won't notice! Thank you reading my long post!!

[majorbloodnock]

The only reason the recipe will suggest prawns being added at the last minute is to keep them tender, so no, you won't give your guests any problems adding the prawns to the sauce now and then refreezing. It's worth bearing in mind, though, that Indians purposely cook prawns long enough to lose some moisture and imbibe some of the spices, and it's fair to say they tend to prefer a firmer texture to their prawns. The idea of really tender prawns in a curry sauce is a more European thing.

[clucker1]

Thank you Majorbloodnock, you are most helpful and informed.