Size:
Small prawns typically measure between 3 to 4 inches when kept whole, maximum you will get 100 to 120 prawns per kg.
Flavor:
Shrimp and prawns share a similar basic flavor profile, with distinctions in taste and texture influenced by diet, habitat, and region rather than their classification. Both offer a mild, nutty flavor and a firm texture, often growing up to eight inches in length. Their versatility allows for various cooking methods and culinary creations.
Cutting:
Small prawns are often preferred to be fully peeled and deveined before use, ensuring convenience and ease in culinary preparations.
Wastage:
In the processing of small prawns:
– When kept whole, they retain 100% of their weight.
– Removing the heads reduces it to 70%.
– Keeping the tails on results in a yield of about 55%.
– When fully peeled, you can expect a yield of about 50%.
Cooking:
Small prawns are the best for Biryani and Karahi.
Health Benefits:
Prawns are a healthy choice, packed with high-quality protein, vitamin B12, iodine, and Omega-3 fatty acids, supporting muscle repair, brain function, and heart health. Enjoy them in moderation as they contain cholesterol but add valuable nutrients to a balanced diet.
