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Okay I give up, I've tried and failed about 8 times now frying prawns but they never are succulent. The recipe that I want to get done is pretty simple:De-vein. Salt the prawn for some time and allow it to marinate.Wash them. Fry them in some oil till they turn pink.Add onion, chillies, ginger, garlic. Some turmeric. Some tomatoes. The cuisine is Goan if it's of any help.This is exactly what mum does and somehow it turn out great. The only things different that I'm doing are:The original recipe uses coconut oil, I'm using sunflowerI'm using frozen prawns because i cant get hold of fresh prawns.I don't think any of this should affect the dish. Anyway, what always happens is that the prawns are either too chewy or too dry (opposite of juicy).What am I doing wrong here? How do I know if the prawns are just cooked right? Should I be using low or high heat?Any other tips for getting really juicy fried prawns?
How can I get fried prawns to be juicy?

I recently trying the flour coating trick before frying it so my meat can withstand more temperature and does not get dried up so easily inside.However, when I rolled the meat with all-purpose flour so it became white, I observe that if I leave it for a period of time, the white-ness is kind of gone away. Did the flour somehow goes in the meat? What is the consequence of it? And should I apply flour coating again before immediately drop into my frying pan?
When coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?

I'm a regular consumer of tea (since about 2 years ago), usually from commercial tea bags.They advise to infuse tea for 3 to 5 minutes, but there is some times that I have left it longer by accident.So I have been wondering what are the consequences -if any- of infusing tea bag longer than recommended by sellers (sometimes up to 10 minutes). My question is general, but I'm especially interested in black tea.

What are the consequences of infusing a tea bag longer than recommended?