Using frozen prawns for Machboos can be convenient and budget-friendly, but keep in mind that the fresh whole prawns or shrimp pack a lot more flavour. The head and shells give that extra oomph! But if you're going with frozen, skip the stock-making, and start with sautéing for the rice. Add the thawed peeled prawns and boil for 3 minutes. Then fish them out and set them aside. Continue with the rice-making process. Before serving, pan-fry the boiled prawns in butter on a hot pan for a minute to add some colour. Enjoy!