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Introduction

Fresh large prawns are ideal for grilling, frying,  and BBQ. Our fresh jumbo prawns are non-frozen and wild-caught from the Arabian sea.

Are we serving shrimps or Prawns? Is there a difference? How do you know which one you are getting? Does it matter? The answer is both simple and complicated.

The simple answer is that from a cooking perspective, there is almost no difference between the two. Yes, there is a physiological difference between shrimp and prawns. However, both terms are used interchangeably throughout the world.

The assumption is that “shrimp” refers to smaller sizes, while “prawn” refers to larger sizes. Also, in the US the term “shrimp” is more often used, while in the UK, Australia, and Asia “prawn” is the more common name used.

Flavor Profile

Both shrimp and prawns are similar in regards to their basic flavor profile, with the primary differences in taste and texture being due to diet, habitat, and region rather than if it’s a shrimp or a prawn.

They have a mild, nutty flavor and firm texture, and can reach lengths of up to eight inches. They are versatile enough to cook in many ways.

Nomenclature

• English Name: Indian Prawn, Indian White Prawn, Indian Shrimp
• Local Name: Jaira, Saana, Kalri, Madak, Pattas
• Scientific Name: Penaeus (Fenneropenaeus) indicus

Habitat

They are found near shelf areas from the coastline and on Soft bottoms from the shore down to deeper waters.

Catching Method

They are caught using bottom trawls, cast nets, bag nets, and beach seines

Physical Attributes

Carapace rather smooth lacking gastro frontal and hepatic crests; rostrum slightly curved at tip and sigmoidal-shaped with 7–9 teeth on dorsal and 3–6 teeth on ventral margin; 3rd maxilliped of male with distal segment (a) about as long as 2nd segment (b) which bears atuft of dense long hairs.

Color

The body is semi-translucent, somewhat yellowish-white (small specimens) or greyish green, and covered with numerous minute dark brown dots; distal part of uropod is yellowish with red margins; antennal flagella is somewhat yellowish.

Size

On average, large prawns are 25 – 30 whole prawns in a Kg.

Peeling Preferences

Large prawns are preferred to be used whole, head-off, and tail-on

Approx. Peeling Yields

• Whole: 100 %
• Head-off: 70 %
• Tail ON: 55 %
• Full Peeled: 50 %

Cooking Preferences

Large prawns are preferred for grilling, tempura, bbq, and other international culinary requirements.

Health Benefits

• Heart friendly
• Lowers Blood Pressure
• Improves Immune System
• Strengthens the bones
• Improves Skin and Hair health