I've very recently become aware of a particular asain style of cooking prawns, which involves them having their shells kept on instead of removed. is there a reason as to why this is done? I find it a bit unpractical because i think all the flavour is only on the shell, and eating the shell isnt very pleasant either. Is the flavour of the prawn really kept inside the shell through the cooking process? Or does having the shell on prevent the prawn to lose is flavour when its cooked at a high temperature, like deep frying?