Handling Freshwater Shrimp/Prawns
Fresh Prawns can be stored in the refrigerator, covered with ice for up to five days.
Drain water daily and replace the ice. De-head Prawns and freeze them if you do not
intend to use them in a day or two.
important to thaw tails properly to maintain the quality and texture of the
meat. If possible, it is best to thaw Prawns immediately before preparation.
Thaw under cool running water to separate. For best results, cook immediately
after thawing or removing from ice. Refrigerate if not cooking immediately, but
for no longer than eight hours. Do not allow thawed tails to come to room
temperature for an extended period of time. Do not refreeze thawed prawns.
boiling Prawns with the shells on, make sure to use more seasoning than usual. The
shells are very thick and this makes it more difficult for tails to absorb
spices with shells still attached. You do not have to thaw Prawns before
boiling. Bring seasoned water to a rolling boil, add Prawns, cover and boil for four to five minutes if frozen, or for three to four minutes if thawed. Drain, cool and
serve. Do not overcook!!! If you want tails to really absorb the spices, try
peeling the tails before boiling. This will increase the spicy flavor of the
tails. Removing the shells before boiling will reduce the necessary boiling
time to two minutes.
Baking, and Sautéing
have very little salt in the meat. Therefore, the Prawn will accept the flavors you add
more readily. Marinate peeled tails for 10 to 30 minutes in the refrigerator
before cooking and they will absorb the flavor of the marinade. Grill thawed
Prawns with shells for two-and-a-half minutes to three minutes per side. Grill thawed and peeled Prawns for one-and-a-half minutes to two minutes per side. Sauté Prawns for four to five minutes.
whole Prawns preserves the natural juices and delicate flavor. Many believe Prawns have the best flavor and texture when they are cooked with the heads and
shell intact. If the recipe does not call for whole Prawns, you may want to save
the head in the freezer for making shrimp stock in other recipes.
using any cooking method, your cooking time may vary depending on the size of
the Prawns and your cooking equipment. Usually, Prawns are ready to serve when
the shells turn red.