January 11, 2007
Prawns - My My, What Do You Know?
What kind of prawns (shrimp) do you like? Small, medium, large, extra large, white, dark, tiger striped?
Mom says to always buy prawns with their heads on because they are fresher.
Prawns must have a good color and be heavy for their size. They must have all their limbs.
I bought 10 white prawns, head on (count 26/30) from Ranch 99, for $4.79. These can be used for my Mee Rebus, Mee Siam, Stir-fried Kailan, Kway Teow, Prawn in Chilli Oil and future dishes, for example Tom Yum Soup.
Unfortunately, I have to limit my intake of prawns for this period of time because of the growing foetus. Mom said to eat less prawns, sambal belachan and even hei bi (dried shrimp).
A friend told me that “Prawns function as filters in the ocean and they take in toxins and stuff but are geared not to fall sick themselves (that is why Chinese believe that prawns are ‘poisonous’ and give you pus if you had an operation, etc) and guess who gets all that toxins at the end of the day? Ditto for other shell fish (Clams?!) and Crabs (scavengers).”
Umm… heavy stuff. So I did some research on “filter feeders” and came across a paragraph in an article which said “Uncooked shellfish may contain disease-causing bacteria, viruses or parasites. Raw oysters, clams and other shellfish pose a particular risk since they are filter feeders - straining tiny particles from the seawater for food. If the seawater contains disease-causing microorganisms, these accumulate in the shellfish. The Norwalk virus, which causes intestinal illness in humans, is often associated with eating raw oysters and clams. For this reason, it is important to get raw shellfish from a reliable source, or ensure that your shellfish is cooked thoroughly.”
Umm… heavier stuff. But isn’t the keyword here: “raw”? Well, never mind. I better listen to mom.
So the 10 prawns I bought are all meant for J, cos he likes to eat prawns. I’ll just watch.
How do you prepare your prawns (shrimp) for storage?
Here are a few preparation and storage tips:
1. Wash prawns and pat dry.
2. Remove the antenna.
3. Trim off the long and short “legs” (appendages) of the prawn. The long “legs” are called “pereiopods” and the short “legs” are called “pleopods”.
4. Cut off the very sharp “beak” on top of their head. This “beak” is called the rostrum. They can actually hurt you if you are not careful.
5. Portion the prawns according to what you plan to cook over the next few days, store them in plastic bags and freeze them. If you are unsure of your upcoming menu, then store the prawns in smaller portions so that you can thaw a few portions for your requirements.
Because of all the preparation work you have done above, cooking prawns will be a breeze.
Bite This!
More recipes:
Tom Yam Goong (Prawns) Soup To Spice Up Your Life
Stir Fried Kai Lan Frolicking With Pork And Prawns
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January 11th, 2007 at 6:22 am
Hmm.. I have never prepared them like you did. Such thoughfulness of cutting up the rostrum.
I usually use the chopper and chop them antennas off :-) I shall be kinder to the makan-er and cut off the rostrum next time.
Usually don’t store prawns. When need it, go and buy them on the same day of cooking. (ok ok. dont ‘kok’ my head.)
January 11th, 2007 at 2:49 pm
Don’t worry. Cooked shrimp is perfectly safe for pregnant women. Just stay away from raw fish, unpasterized cheeses, deli meats and hot dogs.
January 11th, 2007 at 3:21 pm
Usually don’t buy prawns “heads-on” unless I want to use on the same day. Because have to store and freeze them anyway if using other days, so buying head-on or not, seems no diff. since lose it’s freshness gradually. I either buy tail-on (then clean and devein when want to use) or get frozen ones(already shell-off, head-off but still tail-ON). :O
But you are very dedicated to your prawns…and if it’s cooked thoroughly, there shd be no problems with you eating them. Moreover, you clean it so well.
January 11th, 2007 at 4:55 pm
Keropok Man - “knock your head” ar… I need to DRIVE to the nearest supermarket. Can’t walk to a neighbourhood wet market like in Singapore.
Thanks Hakka House for assurance. I’ll eat shellfish in moderation.
Tiga! Prawn heads can also be used to make prawn stock :)
January 11th, 2007 at 6:06 pm
A very detailed write up about “storing shrimp 101.” :)
January 11th, 2007 at 7:26 pm
My wife loves shrimp… any kind. but I like them deep fried with red sauce…just like when I use to bus tables in high school.
January 11th, 2007 at 10:15 pm
do you devein the shrimp? i haven’t bought headed shrimp yet. :) next time.
January 12th, 2007 at 5:47 am
RM - That’s a nice title. Mine is a cooking 101 blog :p
DF - Deep fried eh. Then you must like tempura too!
BC - I remove the heads, shells then devein the shrimp only when I want to cook them. Funny thing is I always thought I need to devein the shrimp on the top part only. For some reason, for the shrimp I have, I need to devein the underside too!