Prawn is a common name applied to large swimming crustaceans,particularly in Britain and Commonwealth nations, which may also bereferred to as shrimp. Significant commercial species, valued for theireating qualities, tend to be large, and thus tend to be called prawns.Shrimp that fall in this category often belong to thesuborder Dendrobranchiata. The term is only rarely used in NorthAmerica, and typically for freshwater shrimp.Prawns are versatile ingredients, and are often used as anaccompaniment to fried rice. Common methods of preparationinclude baking, boiling, frying and grilling. They are as delicate as eggsin regards cooking time. When they are overcooked, they have a toughand rubbery texture. Remove them from the heat when they just startto change color to pink.
Butter and Garlic PrawnsIngredientsServes: 4 - 6280g butter2 tablespoons (30ml) Dijon mustardjuice of half a lemon2 cloves garlic, chopped1/4 cup fresh parsley, chopped1kg medium raw prawns, peeled with tails attached,and deveinedDirectionsPrep: 15min › Cook: 15min › Ready in: 30min1. Preheat oven to 230 C.2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic andparsley.3. When the butter melts completely, remove from heat.4. Arrange prawns in a shallow baking dish. Pour the butter mixture over the prawns and cook for 12to 15 minutes or until the prawns are pink and opaque.Marketing your Freshwater Prawns Fresh or FrozenPrawns can be sold fresh (chilled) if they are going to be consumedwithin 5 (preferably 3) days. The way to ensure that your chilled prawnsare of the best quality has been explained earlier in this manual.Prawns which are not expected to be sold within 3 days shouldimmediately be frozen. Freezing should take place when they are fresh,not after they have been on ice for several days. Frozen tails have alonger shelf life than whole prawns. Whole frozen freshwater prawnswill turn ‘mushy’ if they are frozen and held above -20°C, or if they arethawed and refrozen. It is recommended that prawns to be stored forlong periods be held at -30 to -35°C. Tails which are frozen in ice blocksmay be stored for over a year and still be very satisfactory, although amaximum of six months is recommended. Glazing or vacuum packingsignificantly prolongs the useful life of frozen prawns. While vacuumpacking requires elaborate processing facilities, not available to smallfarms, glazing is quite simple: a very thin mixture of syrup and waterprevents oxidation. If you are marketing frozen prawns, whether theyare sold whole or as tails, the ideal is to sell them within a three monthperiod. This can be achieved, if your farm is geared properly to yourmarket (when and where will the product be required, and in whatquantity). Good record keeping will help you to develop an efficient farmmanagement system, based on past experience.