Giant Freshwater Prawns
800g per pack
Also known as giant river prawn, giant freshwater prawn, Malaysian prawn, or Hawaiian blue prawn, which is due to their bright-blue tail, lenthly blue legs, and antennae. Farmed in freshwater, they grow up to 6 to 7 inches and can weigh 4 to 6 ounces.
They have a sweet delicate flavor, similar to lobster, and have firm and white flesh.
How to Cook Freshwater Prawns
Peeled or with shell, the meat is firmer with the shell on. Cooking with the heads on keeps their natural juices and boosts the flavor.
Boiling: bring the water to a brisk boil before submerging the shrimps, cook for 4 minutes.
Other cooking methods:
Baking, broiling, grilling, sauteing
These crustaceans are rich in protein with relatively low calories. They are also rich in minerals such as selenium, iron, and phosphorous. They also provide a good amount of vitamin B12 and some healthy fats.
Allergens: Crustaceans, sulfites
Storage: Store in the freezer at temperatures 0° to +4 °C. After opening, must be consumed within 3 days.
In the refrigerator
Take out of the freezer and remove from packaging. Put in a lightly covered container.
Leave to thaw in the refrigerator for 24 hours.
Place pack under cold running water.
24 hours in a fridge
365 days in a freezer at -18°C
Sesame Freshwater Prawns in Salad
2 frozen giant freshwater prawns
100 g arugula
100 g tomato
2 tsp sesame seeds
1 pinch Espelette pepper
1 squeeze of lemon juice
1 tsp sesame oil
3 drops balsamic vinegar
Salt and pepper
Defrost the prawns and peel.
Rub them with sesame seeds.
Wash the tomato and cut into small cubes.
Cut the onion into thin rings.
Prepare a vinaigrette with sesame oil, lemon juice, Espelette pepper, salt and pepper.
Grill the prawns without oil.
In a bowl, place the arugula, toss in the diced tomatoes and onions and season with prepared vinaigrette.
Arrange on a plate the seasoned salad and the grilled prawns.
Sprinkle a few drops of balsamic vinegar.
Serve and enjoy!