extra large prawns
Excellent source of lean protein and selenium; rich in omega-3 fatty acids and B vitamins while remaining low in calories and fat relative to portion size.
About
Extra large prawns are decapod crustaceans belonging to the family Penaeidae, characterized by their substantial size (typically 20-25 cm or larger in length) and distinctive segmented bodies with multiple pairs of walking legs. These marine and brackish-water creatures possess a firm, translucent flesh that turns opaque white or pink upon cooking. Extra large prawns are prized for their meaty texture and sweet, delicate flavor. Major commercial varieties include tiger prawns (Penaeus monodon), king prawns (Penaeus latisulcatus), and giant tiger prawns, which are sourced from tropical and subtropical regions globally, with significant production in Asia, the Mediterranean, and the Americas.
The classification of "extra large" denotes prawns graded by count per pound, typically 8-12 count per pound or fewer, making them premium specimens valued for their visual appeal and substantial yield of usable flesh relative to shell weight.
Culinary Uses
Extra large prawns are versatile ingredients suited to refined preparations that showcase their substantial size and sweet flesh. They are grilled whole, broiled with minimal seasoning, pan-seared with butter and garlic, or incorporated into paella, risotto, and seafood pasta dishes. In Asian cuisines, they appear in stir-fries, soups, and curries. Their size makes them ideal for stuffing, skewering for kebabs, or presenting as centerpiece elements in composed dishes. The shells contribute to seafood stocks and bisques, while the flesh benefits from brief cooking to maintain tenderness. Common pairings include white wine, citrus, garlic, chili, and aromatic herbs such as parsley and tarragon.