Giant freshwater prawn, Malaysian prawn, Hawaiian blue prawn, giant river prawn
The freshwater shrimp has a delicate, sweet flavor, somewhat like lobster, and firm, white flesh. Some say the flavor and texture aren’t as satisfying as those of the Penaeid shrimp species.The shrimp gets the name “Hawaiian blue prawn” from its bright-blue tail and long blue legs and antennae. The tail is the only edible part of the animal.
Live (rare) Fresh (rare): Whole Frozen (most common): Tails, shell-on or off; whole
Lobster, Warmwater shrimp
Cooking freshwater shrimp with the heads on preserves the natural juices and enhances the delicate flavor. They can be cooked peeled or in the shell, but the meat stays firmer in the shell. If boiling, bring the liquid to a brisk boil before inserting the shrimp and cook for 4 minutes.
Australia, China, Indonesia, Malaysia, Taiwan, United States
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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