If the king prawns are not grilled or fried whole, the head and the protective shell with the swimming legs are usually removed. The intestines are also removed in fine dining.
First, the heads are separated with a slight twist and stored for later use. From the now remaining tails, the shell is broken open and removed down to the last link and the caudal fin. For larger animals, scissors can be used to cut open the underside of the carapace.
The intestine sits along the back of the shrimp body that has now been released. You can grab it easily and wrap it around a wooden stick or toothpick with little force. Alternatively, the back is incised along its entire length and the intestines are removed.
The carcasses are saved and used for crustacean stock or crustacean butter.