Processing and Cooking

	Cooking Whole Prawns
	Cooking the whole prawn preserves the natural juices and delicate flavor
	Prawns have the best flavor and texture when they are cooked with the head and shell intact
	If recipe does not call for whole prawn, save the head in the freezer for soup stock

	Tips
	Cooked prawns can be frozen, but don't refreeze thawed prawns
	Don't thaw more than 10 minutes
	Don't leave prawns at room temperature
Note: Cooking time may vary depending on size of prawn and cooking equipment. usually prawns are ready to eat when the shells turn pink.
It is very important not to over cook them.
Information taken from: "Freshwater Prawn Culture" The farming of Macrobrachium rosenbergii

	Suggestions for Processing and Cooking Prawns
	Best if prepared immediately upon removing from the regrigerator or freezer
	Do not allow them to stand at room temperature for extended periods
	Whole prawns may be prepared from the frozen state
	To thaw frozen prawns, place under cold running water for 2 to 3 minutes
	To marinate, thaw frozen prawns or remove so they will remain firm until time for preparation
	Be sure to keep prawns refrigerated so they will remain firm until time for preparation
	Since there is very little salt in the meat of freshwater prawns, it will accept the flavors you add more readily
	For best results, cook and serve immediately after thawing or removing from ice

	Ways to Cook Freshwater Prawns
	If boiling, bring stock or water to brisk boil, from frozen state, cook prawns 4-5 minutes, if thawed, cook 3-4 minutes
	Grill thawed prawns for 21/2-3 minutes per side
	Bake thawed prawns 12-15 minutes at 350°
	You may sauté for 5 minutes or BBQ 6 inches from heat for 7-8 minutes
	Popular method of cooking prawns is to simmer them in saltwater (recommend ratio is 4 tsp to 2 lbs of whole prawn)
	Fresh prawns should be cooked or frozen within 48 hours of purchase (recommendation)