People often use the terms prawns and shrimp interchangeably, and this is where the confusion arises.
Both crustaceans, shrimp and prawn, have ten legs and are similar in appearance, but these decapods differ in anatomy, taste, and texture. Explore our shrimp vs prawns guide.
Regardless, prawns are considered to be extremely nutritious, and the benefits of prawns make them seafood lovers’ favourite.
In this article, we will discuss 5 types of prawns and how you can use them for cooking, along with ginger, garlic, other herbs, and spices.
So without further ado, let’s get started!
5 Varieties of Prawns
Black Tiger Prawn
Black tiger prawns are popular in countries of Southeast Asia, like Singapore, etc, where they are also known as “Gao Chap Hei”.
Their name is derived from their distinct black black stripes along their shell.
Because they are large and meaty, they are widely used both in home cooking and restaurants, mainly in stir-fry or noodles.
| Feature | Description |
| Taste | Sweet with firm meat and a crunchy texture |
| Texture | Meaty, retains juiciness when cooked shell-on |
| Uses | Stir-fries, noodles, grilled, tandoori, curries |
| Availability | Fresh or frozen, widely available in India |
Vannamei Prawn
Vannamei or Pacific white prawns, also known as grey prawns, have a greyish appearance and are widely farmed in India.
Their versatility comes from their mild, sweet flavour, making them a perfect option for the preparation of various dishes across cuisines using methods like steaming, grilling, or poaching.
| Feature | Description |
| Taste | Mildly sweet and succulent |
| Texture | Moderately bouncy and tender |
| Uses | Steam, poach, grill, bake, deep-fry, dumplings |
| Availability | Available year-round, farmed extensively |
White Prawn
White prawns have yellowish tints and are slightly smaller compared to the tiger prawns, weigh around 100 gms, and are 10 to 15 centimeters in length.
They have thin shells and meaty tails, making them a valuable choice for your money at the wet market.
As they have a delicate flavour, you can use them in a dish like curries, for deep-frying, or in rich sauces.
| Feature | Description |
| Taste | Mild, sweet, and tender |
| Texture | Soft, with a thin shell and meaty tail |
| Uses | Curries, deep-fried dishes, roasting, grilling |
| Fun Fact | Fresh, frozen, or thawed |
Red Sea Prawn
Red sea prawns are a variety that gets imported specifically from the Red Sea and is well known for its crunchy texture and intense flavour.
They are premium-priced due to their unique origin and high salinity waters compared to other seawaters.
| Feature | Description |
| Taste | Crunchy, slightly briny, flavorful |
| Texture | Firm, retains bite when cooked |
| Uses | Pan-fry, grill, light sauces to maintain natural flavor |
| Availability | Imported frozen, seasonal availability |
Giant Freshwater Prawn
The giant freshwater prawns are also known as Scampi.
They are cultivated mainly in rivers and freshwater farms.
What makes them popular is their huge size, long claws, and sweet and tender meat.
| Feature | Description |
| Taste | Sweet and succulent |
| Texture | Firm and meaty |
| Uses | Grilled, baked, curries, festive dishes |
| Availability | Farmed in freshwater, widely available in India |
Conclusion
No matter which variety you prefer, be it Black tiger prawns, Vannamei, or some other, there is something there for every culinary need.
Understanding their taste, texture, and uses is important as it can help you choose the perfect prawns for your recipe and enjoy their benefits.
Cooking prawns is simple, rewarding, and versatile, and this is what makes them a staple in the kitchens of India and across the globe.
Type of Prawn – Frequently Asked Questions
How many varieties of prawns are there?
There are over 2000 species globally, but only 20-30 of them are commercially farmed and eaten.
Which prawns taste the best?
Both Vannamei (whiteleg prawn) & tiger prawns are considered to be the best due to their taste, texture, and wide availability.
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