Know your seafood variety
Aquaculture Prawn
Black tiger Prawn
Penaeus monodon Black tiger is identified by black stipes on the top giving the name tiger... Read More
Fresh water (SCAMPI) Prawn
Macrobrachium spp IT is found in tropical fresh water environment. They can reach... Read More
Vannamei white shrimp
Litopenaeus vannamei Native to Central and south America and also called Pacific white... Read More
Group of shrimps that have high marketability, fast growth in an controlled environment and better feed conversion efficiency are cultured in earthen pond close to river or estuary for consistent supply of shrimps. Recent times Vannamei has been target of world wide aquaculture surpassing Black tiger.
Gujarathi – Jingo Jimbo
Marathi – Safed zinga
Konkani – Dhave sungal
Kannada - Bilisegadi, Boldu yetti
Malayalam – chemmeen,
Tamil – eral
Telugu – royya
Oriya – Chapda, reyya
Bengali – Chapra
Shrimps cook very fast, 2-4 minutes in boiling water depends on the size of the shrimp. Meat turns opaque from moist and transluscent. It is important not to overcook shrimp or it will become dry and rubbery. Shrimps cooking time will differ greatly by size as well as if you cook them in the shell or out of the shell. Shrimp in the shell take slightly longer to cook than shrimp without the shell, but retain more flavour. Large size shrimps are good for grilling. Medium and small size shrimps are good for regular cooking for Indian curry.
Grilling Prawn: Always go for raw prawns, not ready-cooked ones, and the big tiger variety. You don’t want any that are too small as they’re harder to peel. When they’re really fresh, they should be a grey, translucent colour. Avoid any that have started to go black. They should have virtually no smell if they’re fresh.
How to cook: If you want to skewer them, start by trimming off the feelers then make a little cut down the back to remove the gritty vein. I’d suggest marinating them in sesame oil and soy sauce before skewering and grilling. You don’t want to marinate them in anything sugary because it’ll make them burn more easily. Leave the shell on and grill the prawns whole because it protects them from drying out and burning. https://munchies.vice.com/
8 years ago
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