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size fresh * 225 g/ 8 oz fresh prawns

SeafoodYear-round availability in most markets, though peak seasons vary by species and region; cold-water prawns are typically fresher in winter months, while warm-water varieties are abundant year-round due to global aquaculture supply.

Rich in lean protein (approximately 20-24 g per 100 g serving) and excellent source of selenium, vitamin B12, and omega-3 fatty acids; low in fat and calories, making them a nutrient-dense choice for health-conscious diets.

About

Prawns are large marine crustaceans belonging to the suborder Dendrobranchiata, characterized by elongated bodies with ten walking legs, long antennae, and semi-transparent shells ranging in color from translucent gray-white to pink, depending on the species and whether they are raw or cooked. The term "prawn" is used inconsistently across regions; in Europe it typically refers to larger crustaceans, while in North America it may denote smaller species. Fresh prawns have a delicate, slightly sweet flavor with subtle briny notes, tender flesh, and a firm texture when properly cooked. Key commercial varieties include tiger prawns (Penaeus monodon), king prawns (Penaeus latisulcatus), and white prawns (Penaeus vannamei), each varying in size, flavor intensity, and texture.\n\nThe 225 g / 8 oz serving size represents a typical portion used in culinary applications, generally containing 8-12 medium to large individual prawns depending on species and size grading.

Culinary Uses

Fresh prawns are versatile proteins appearing across global cuisines—from Spanish gambas al ajillo and Italian scampi to Thai tom yum and Asian stir-fries. They are commonly grilled, pan-seared, boiled, steamed, or deep-fried, with cooking times typically 2-4 minutes per side to avoid becoming tough and rubbery. Prawns pair well with citrus, garlic, chili, ginger, tomato-based sauces, and light cream preparations. The 225 g portion is standard for main course servings, appetizers, or incorporation into pasta, rice, and seafood salads. Fresh prawns require minimal seasoning to allow their delicate flavor to shine.

Forms & Preparations

Fresh whole (with head and shell) — Uncooked, head-on prawns with maximum flavor; ideal for boiling, grilling, or large presentation dishes; requires cleaning and deveining before serving.
Peeled and deveined — Shell and intestinal vein removed, ready for quick cooking; most convenient form for stir-fries, pan-searing, and pasta dishes.
Headless tails — Head removed but shell intact; moderate convenience; common market format balancing cost and ease of preparation.
Cooked and chilled — Pre-cooked, chilled prawns ready for salads, appetizers, and cold preparations; requires minimal additional cooking; flavor may be less intense than raw.
Butterflied — Split lengthwise with shell partially removed and body opened flat; increases surface area for quick cooking and marinades; visually attractive presentation.
Frozen — Fresh prawns quickly frozen to preserve quality; thaw overnight in refrigerator before use; indistinguishable from fresh when properly thawed.