Prawns
Small crustaceans that live in fresh, briny, and salt water of various temperatures, prawns are found almost all over the world. There are nine different families of prawns, comprising almost 160 individual species; however, some species are less flavourful than others and certain species are inedible. Prawns are bred on farms in several countries, including the United States, Japan, Thailand, Taiwan and Australia.
Prawns have two long antennas and five pairs of legs; in certain species, all ten limbs are the same size and all but the middle pair is equipped with pincers, while in others the middle pair of limbs is relatively large.
Usually between 2½ - 30 centimetres long, prawns tend to be smaller and more flavourful if they are found in cold water, where they grow more slowly. Some species of prawns are born male and subsequently become female, usually between the ages of 18 - 30 months, after 1 - 2 years of life as sexually active males.
However, this transformation can take up to 5 years in the particularly cold waters of countries such as Greenland. The firm, translucent flesh of the prawn can be pink, yellow, grey, brownish, reddish, or dark red, depending on the species; it becomes opaque and pinkish when cooked.
The most commonly available prawns are extremely flavourful. These include the deep-water prawns, which is one of the most commercially important species. Also known as the "pink prawns," it is reddish pink in colour and is usually between 7 - 10 centimetres long.
The giant tiger prawn is another commercially important species. It is the most common and the most frequently consumed prawns in the Far East. Often referred to as the "black tiger prawns," it is usually between 15 - 30 centimetres long.
In 1983, a machine capable of producing "reassembled" prawns was developed in the United States. The flesh of the prawns is first crushed and ground, then injected by means of high pressure into a device that heats it for a few seconds, causing the proteins to expand and combine. This substance is then moulded into the shape of large prawns, which are breaded and frozen. The prawn machine can produce tens of thousands of relatively cheap prawns in a single hour of operation.
When buying fresh prawns, ensure that their bodies are firm and that they smell only slightly fishy; avoid prawns that are soft and sticky, as well as those whose bodies have become detached from their shells, that smell of ammonia, or that are covered with black spots, especially around the area where the head was removed from the body.
When buying frozen prawns, ensure that they are not covered in frost and have not dried out. Since their flavour is affected by how and when they are defrosted, avoid prawns that have already been defrosted. They are best when still slightly frozen or when defrosted slowly in the refrigerator.
One kilogram of prawns yields only about 500 grams of cooked flesh because whole unshelled raw prawns lose about 50% of their body weight, 25% when shelled and another 25% when cooked. The shells can be used to make excellent stock for cooking the prawns: cover the shells with boiling water and allow them to simmer for about 10 minutes, then strain the liquid and add the prawns. Uncooked shells can also be ground and used to make flavourful butter.
The intestine (the dark vein that runs along the back) does not have to be removed before prawns are eaten, but since many people prefer to eat prawns that have been deveined; this intestine is sometimes removed before prawns are sold. This involves cutting into the prawns along the vein and pulling out the intestine.
The water can be either seawater or salted fresh water (2 tablespoons of salt per litre).
The court bouillon can consist of nothing more than salted water, a slice of lemon, and a little thyme, but it can also be very elaborate, depending on your preference and level of inspiration.
Bring the liquid in which the prawns are to be cooked to a boil, add the prawns and bring it to a boil again, and then reduce the heat to a simmer. Small fresh prawns should be ready within 3 - 5 minutes, but larger or frozen prawns will take a little longer. To determine whether or not the prawns are ready, rinse one under cold water, and then taste it. Strain the prawns as soon as they are ready, and then rinse them under cold water to prevent them from cooking any further and losing their flavour.
Prawns can also be grilled or barbecued.
Prawns can replace other shellfish in most recipes, and they are a key ingredient in Southeast Asian cuisine, where they are often preserved in brine, or made into a paste or powder and used as a condiment.
Cooked Prawns
Prawns have two long antennas and five pairs of legs; in certain species, all ten limbs are the same size and all but the middle pair is equipped with pincers, while in others the middle pair of limbs is relatively large.
Usually between 2½ - 30 centimetres long, prawns tend to be smaller and more flavourful if they are found in cold water, where they grow more slowly. Some species of prawns are born male and subsequently become female, usually between the ages of 18 - 30 months, after 1 - 2 years of life as sexually active males.
However, this transformation can take up to 5 years in the particularly cold waters of countries such as Greenland. The firm, translucent flesh of the prawn can be pink, yellow, grey, brownish, reddish, or dark red, depending on the species; it becomes opaque and pinkish when cooked.
The most commonly available prawns are extremely flavourful. These include the deep-water prawns, which is one of the most commercially important species. Also known as the "pink prawns," it is reddish pink in colour and is usually between 7 - 10 centimetres long.
The giant tiger prawn is another commercially important species. It is the most common and the most frequently consumed prawns in the Far East. Often referred to as the "black tiger prawns," it is usually between 15 - 30 centimetres long.
In 1983, a machine capable of producing "reassembled" prawns was developed in the United States. The flesh of the prawns is first crushed and ground, then injected by means of high pressure into a device that heats it for a few seconds, causing the proteins to expand and combine. This substance is then moulded into the shape of large prawns, which are breaded and frozen. The prawn machine can produce tens of thousands of relatively cheap prawns in a single hour of operation.
Nutritional Value
Prawns are rich in vitamin B and niacin. Since they are extremely perishable, they are sometimes treated with sodium bisulphite so they can be stored for a longer period of time.Buying
Since prawns are extremely fragile, they are can be frozen, covered with ice, or sold whole or with their heads removed, fresh or frozen, cooked or smoked, and shelled or unshelled; they can also be dried or canned. Prawns are classified by size, the largest being the most expensive.When buying fresh prawns, ensure that their bodies are firm and that they smell only slightly fishy; avoid prawns that are soft and sticky, as well as those whose bodies have become detached from their shells, that smell of ammonia, or that are covered with black spots, especially around the area where the head was removed from the body.
When buying frozen prawns, ensure that they are not covered in frost and have not dried out. Since their flavour is affected by how and when they are defrosted, avoid prawns that have already been defrosted. They are best when still slightly frozen or when defrosted slowly in the refrigerator.
Storage
Prawns can be refrigerated for about 2 days and frozen for 1 month.Preparing
Shelling prawns involves extracting the flesh from the shell in one piece. Holding the head in one hand and the body in the other, and pulling on the head so as to remove both the head and the shell can shell a whole prawns. Any remaining pieces of the shell can then be removed. If the head has already been removed, it may be useful to slit the shell with scissors before attempting to remove it from the prawns. Since prawns are particularly difficult to shell once they have been defrosted, they should be shelled when still slightly frozen.One kilogram of prawns yields only about 500 grams of cooked flesh because whole unshelled raw prawns lose about 50% of their body weight, 25% when shelled and another 25% when cooked. The shells can be used to make excellent stock for cooking the prawns: cover the shells with boiling water and allow them to simmer for about 10 minutes, then strain the liquid and add the prawns. Uncooked shells can also be ground and used to make flavourful butter.
The intestine (the dark vein that runs along the back) does not have to be removed before prawns are eaten, but since many people prefer to eat prawns that have been deveined; this intestine is sometimes removed before prawns are sold. This involves cutting into the prawns along the vein and pulling out the intestine.
Cooking
The body of the prawns curls up when it is cooked. Avoid overcooking prawns because they can become hard and dry. Both shelled and unshelled prawns are often cooked in water or court bouillon.The water can be either seawater or salted fresh water (2 tablespoons of salt per litre).
The court bouillon can consist of nothing more than salted water, a slice of lemon, and a little thyme, but it can also be very elaborate, depending on your preference and level of inspiration.
Bring the liquid in which the prawns are to be cooked to a boil, add the prawns and bring it to a boil again, and then reduce the heat to a simmer. Small fresh prawns should be ready within 3 - 5 minutes, but larger or frozen prawns will take a little longer. To determine whether or not the prawns are ready, rinse one under cold water, and then taste it. Strain the prawns as soon as they are ready, and then rinse them under cold water to prevent them from cooking any further and losing their flavour.
Prawns can also be grilled or barbecued.
Using
Prawns are delicious cold or hot and can be prepared in many different ways. They are used to make soups, mousses, sauces, salads, and stuffing, and are served as hors d'oeuvres, appetizers, or entrees, alone or with meat, poultry, vegetables, or pasta.Prawns can replace other shellfish in most recipes, and they are a key ingredient in Southeast Asian cuisine, where they are often preserved in brine, or made into a paste or powder and used as a condiment.
Other Notes
Cooked Prawns
First Principles Cookbook