Given the background description of some cooking related query, summarize the question into a title
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Question: 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?

Answer: How can I get fried prawns to be juicy?

Question: If I wanted to cook a meal - ie chicken wings - in a baking tray evenly on both sides, instead of turning them halfway through the cooking process, could I just switch from bake to broil midway so that both sides cook evenly? This is using a conventional oven with a heating ring on the top and bottom.

Answer: Bake and then Broil instead of flipping?

Question: My roommate decided to store a sizable purchase of ground beef in the freezer. For reasons I don't entirely understand, he would thaw it as needed at cook temperature in the microwave, then refreeze.Quite a bit of this beef remains, and it's been in the refrigerator since I discovered his shenanigans, but unfortunately it's difficult to make patties out of the meat because it's partially cooked. I don't want it to go to waste, so what might I use to hold it together while making burgers that still taste like burgers?

Answer:
Making patties from half-cooked ground beef