Prawns and shrimps are versatile crustaceans with a delicate, slightly sweet flavour and a short cooking time. Small shrimps are fine and subtle, while prawns are usually larger and firmer, making them well suited to warm dishes such as pasta, curry, tomato sauce, rice dishes and grilled preparations.
In short: Shrimp is the broader term; in the kitchen, prawns are usually seen as large shrimps. The most important thing when cooking them is to keep the cooking time short, so they stay juicy and retain their delicate flavour.
Prawns with ginger and spring onion
Prawns with ginger and spring onion (姜葱虾) is a light, simple dish from Chinese cuisine. The prawns are quickly fried over a high heat so they stay juicy, then seasoned with fresh ginger and spring onion.
Gambas al ajillo – prawns in garlic – are a classic from the Spanish tapas tradition. Large prawns are briefly fried in plenty of olive oil with lots of garlic and a hint of red chilli
