RueFang

I've been wondering why most local dishes are made using prawns (shrimp) with the shells and heads still on. Is it because it adds to the flavour? I find it lessens my enjoyment of the dish trying not to eat the shell, the head and the tail and trying to deshell them on the plate before eating it. I did go through a phase of just eating the entire prawn (and still do if it's they're small) to see if I was missing anything! but really, I'm just not a fan of the clop cloppy feeling of the shell and all those legs in my mouth Now, leaving the tails on I understand it's all about presentation, but when I cook I completely deshell them...practical cooker rather than beautiful presentation cooker Do you eat the whole thing or have some subtle way of de-shelling?!