Prawns

Also known asPrawn · Udang · 虾

Name: Prawns — a name used for large, shrimp-like crustaceans, especially in Britain, Australia and Commonwealth countries, where it covers many of the large swimming shrimp. Biologically, “prawn” and “shrimp” refer to different groups, but the terms are used loosely and interchangeably in cooking. The Shrimp page covers the same family of foods.

Description

True prawns belong to the suborder Dendrobranchiata, with branching gills and a slightly different body shape, while true shrimp belong to a different suborder, but most people do not distinguish them, and the terms vary by country. King prawns, tiger prawns and Atlantic prawns are among the most popular, with tiger prawns farmed widely across Asia.

Prawns are among the most traded seafoods in the world, and a major export for Vietnam, India, Ecuador and Thailand. Farming has been linked to mangrove destruction, water pollution and labour concerns in some areas, so sourcing certified or responsibly farmed prawns matters.

Main nutrition value

Prawns are lean, high-protein seafood, providing selenium, vitamin B12, iodine, zinc and copper, with very little fat, but they are higher in dietary cholesterol than fish.

How best to be consumed

Prawns cook very fast, and are best not overcooked.

1. Cook for 2 to 3 minutes, until pink and opaque, and no longer, or they turn rubbery.
2. Peel and devein large prawns, and sauté with garlic, chilli and lemon, or grill on skewers.
3. Add to curries, stir-fries, pasta, paella, salads and noodle soups.
4. Buy raw, shell-on prawns, which have more flavour, and freeze well.
5. Defrost frozen prawns slowly in the fridge, and cook promptly.

Overconsumption could cause…

Prawns are healthy in food amounts, with some specific points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Dietary cholesterol, which is higher in shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people, and shellfish are low in saturated fat.
3. Sulphites used to prevent black spots in some prawns, which can trigger asthma in sensitive people.
4. Antibiotic residues, additives and environmental problems linked to some farmed prawns, so choose certified products.
5. Spoilage and food poisoning if raw or undercooked seafood is left warm or eaten past its date, so keep it cold and cook it through.

GroupsCrustaceansShellfishCrustaceansHigh proteinLow fatRich in seleniumRich in vitamin B12Fresh

Made intoPrawn Crackers

Related foodsShrimpCrayfishLobsterCrabLangoustineCrawfish

Wikipedia — Prawn, used for origin, naming and history: https://en.wikipedia.org/wiki/Prawn