What kind of beast is this?
In our seas, shrimps rarely reach sizes over five centimeters. However, in the tropical oceans, these marine creatures "extort" up to 25-30 centimeters, actually being compared in magnitude with freshwater crayfish. Such shrimp are called royal. The tiger ones are slightly inferior in size to them: in these raw crustaceans, dark stripes go along the light gray abdomen. In our stores raw unpeeled or cooked-frozen seafood is sold. These latter are in shell, completely or partially cleaned (left tail). Here we talk about how to cook king prawns.
Boiled-frozen product
They are pale pink, already without paws, shells and heads. King prawn differs from its sisters in that it has a shorter beak and a massive fleshy torso, and its meat is sweeter. Such a product is scalded with boiling water or simply thawed at room temperature. If you are going to add crustaceans to dishes (soups, sauces or paella), do it at the end of the heat treatment to maintain a delicate taste, otherwise the shrimp will simply “get lost” and will not be heard. As a component of dishes, they must be completely cleaned. And if you want to cook king prawns on the grill, make kebab from them or serve as a snack with sauce, then you can leave the tail.
Raw and unrefined product
These prawns are dark gray or dark green in color, and, of course, they are unpeeled. First you need to cook them (or grill them), and then release them from the shell. They are easy to clean: with a knife with a corrugated tip, draw along the ridge of shrimp from head to tail. The carapace on the abdomen crunches, and it can be removed without effort along with the legs. Then you need to pick up the dark rope of the esophagus with a blade and pull it out of the body. Now consider what king prawns are cooked with. Recipes are given in the order of serving the dishes at the banquet - from salads to independent dishes. You can take them as a basis and add your own imagination.
Salad
In the cuisine of Southeast Asia, king prawns are very widely used. Salad recipes vary depending on the culinary tradition of a country, but the general principle is: do not overdo it with spices. After all, for example, chili or bitter red pepper kills the delicate taste of seafood. In appetizers, these crustaceans go well with tomatoes, bell peppers, lettuce. Soy sauce in small quantities perfectly sets off the taste and aroma of shrimp. You can combine them with fish and even boiled chicken.
King prawns - appetizer recipes
We spread the raw product in a frying pan and fry until the liquid boils completely. Add honey (a large spoon to a pound of shrimp), continue to fry for 3-4 minutes. Pour 2 soup spoons of soy sauce, add 2 cloves of garlic, passed through the press, a spoonful of lemon juice, salt, pepper and fry for another 7 minutes. We serve directly in a frying pan - with heat, with heat, and with ice beer.
King prawns - recipes for hot fish dishes
As we have already mentioned, seafood goes well with fish. Take dorado (3 pieces) or other marine fish of the same category, peel, gut, make cuts on the sides, salt, pour lemon juice and sprinkle with herbs. Boil 15 king prawns in salted water and clean (pour the frozen finished product with boiling water and strain the water after 3 minutes). Scalp a large tomato, peel, finely chop. Mix peeled shrimp with tomato, add basil leaves, torn by hand, mix. With this mass, fill the belly of the dorado. Put the fish on a greased baking sheet, drizzle with olive oil and bake at 200 C for about half an hour.