What is a good prawn ?
• Taste. A good prawn should taste sweet, similar to and indistinguishable from wild and deep-sea prawns. Poorly cultured prawns have a muddy or “earthy” taste. • Texture. It should be firm and crunchy, never soft nor mushy. • Freshness. The head should not be black, and should be intact, firmly attached to the body. The shell should be shiny and there should be no fishy smell. • Post-cooking Appearance. It should have distinctive red and white strips, and look appetizing. Generally, tiger prawns are redder in colour than pacific white prawns. There should be no shrinkage in the size of the prawns. • Wholesome. It should be free of antibiotic residues, heavy metals, chemical residues such as arsenic, spoilage bacteria and pathogens.
