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All you need to know about prawns in the culinary world
A topic that I like to write on is 'fish'. Dishes made of fish are not only tasty but are highly nutritious, but unfortunately seafood is rarely consumed, when compared to meat and poultry.
Prawns are my favorite. It looks and tastes so delicious. Prawns can be added for numerous dishes and soups. They make a healthy appetizer too.
There are more than 500 kinds of prawns, some are 13 inches long and weighs almost half a kilogram. Kuruma prawns, Chinese prawns, tiger prawns and white leg prawns are produced in farms for commercial purpose. Prawns and shrimps are similar in appearance and taste. The fisheries uses the term prawns for those from fresh-water, and the term shrimps for marine species. Commonly, the large species are called prawns and the smaller ones are called shrimps.
Shrimps are rich in omega 3. It is also a good source of calcium, iodine and protein. It also has vitamin A, vitamin B, zinc, iron, phosphorus, potassium and sodium. Consuming shrimps and prawns has a positive effect on our circulatory system.
There is less calorie in shrimps and prawns, so it makes a good diet option.
Preparing prawns for cooking
De-veining a prawn
preparing seafood for cooking is not difficult, as thought by most people. Only the cleaning takes up a little time, otherwise it is an easy job.
- You can easily pull off the head of the prawn.
- De-veining is not important but it is better to devein before cooking. The vein has no taste so will not alter the taste of your dish but it may sometimes contain particles of sand that have been accidentally consumed by the shrimp.
- The vein (which is the digestive tract) can be spotted on the upper side of the prawn. It is black and easily noticeable.
- After you remove the shell of the prawn, slit the back of the prawn with a knife. You will be able to pull out the vein easily afterwards. If you want the shell to remain intact, then slit the shell lengthwise at the top and remove the vein. De-veining equipment are available in the market, but I think they are an unnecessary addition to your kitchen, unless you cook prawns every day.
- Shrimps or small prawns needn't be de-veined, only removing its head will suffice.
- Most dishes can be prepared with the tail on. If you remove the shell, head and the tail, the shrimp will only be half its original size. It is better to leave the last shell and the tail on, then shrimps will look cute and big.
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