Large Prawns

About Large Prawns

Large Prawns are the grade you reach for when each prawn should be noticed on the plate. They are penaeid prawns graded to a large size, with thick, meaty tails that hold their shape in a rich gravy, under a crisp batter or in a pan of sizzling garlic butter. They sit between the everyday Medium Prawns, which suit karahi and pulao, and the showpiece jumbo grade used for the grill. Explore all grades in our Prawns & Shrimp section.

Taste & Texture

Large prawns have a sweet, rounded flavour and a firm, succulent texture with a satisfying snap when cooked just right. Their thicker body gives you a little more margin before they toughen, which makes them forgiving in a bhuna masala, but they still need to come off the heat as soon as they turn opaque. Butterflying or scoring the back helps marinades and sauces reach the meat.

Cutting & Cleaning Options

• Whole (shell-on) – heads and shells on, for cooks who want the deepest flavour. Heads add richness to masala and can be simmered into stock for sauces.
• Headless (shell-on) – a popular choice for large prawns. Shells protect the meat and you can peel at home, leaving tails on for presentation.
• Peeled and Deveined – ready for butter garlic prawns, tempura or chilli prawns with no prep beyond drying and seasoning.

Best Ways to Cook

Large prawns are made for dishes where the prawn is the centre of attention. Try a thick prawn masala with onions, tomatoes and kasuri methi; restaurant-style butter garlic prawns with lemon and parsley; light, crunchy prawn tempura; or Pak-Chinese chilli prawns with capsicum and soy. They also work well in a tawa masala fry. For skewers and tandoori over charcoal, Jumbo Prawns are the safer bet because they stay juicy over fierce heat.

Storage & Handling

Refrigerate at 0–4 °C and cook within 1–2 days, or freeze at -18 °C. Shell-on large prawns keep their texture best in the freezer. Thaw overnight in the fridge – never on the counter – and don't refreeze prawns once they have been thawed raw. Keep a separate board for raw seafood and wash hands and tools after handling. For today's stock and available cuts, check this page or contact FishMart.

Keep chilled at 0–4 °C and cook within 1–2 days, or freeze at -18 °C, ideally shell-on. Thaw in the fridge overnight and never refreeze thawed raw prawns.

Keep on ice while cleaning and use a separate board for raw seafood. Large prawns have a more visible vein, so devein before cooking for a clean bite.

How Much to Order

As a guide, about 1 kg of peeled and deveined large prawns makes a generous prawn masala for 4–5 people with rice or naan, or a starter platter for 6–8 when served alongside other dishes. Whole prawns yield noticeably less meat by weight, so order more if you choose shell-on with heads. Contact FishMart if you need help matching quantity to your menu.

Cooking Tips

• Butterfly large prawns for butter garlic and tempura – they cook more evenly and look restaurant-style.
• For prawn masala, cook the onion-tomato bhuna fully, then add prawns for the final 4–6 minutes.
• Make shallow cuts on the underside before battering to stop large prawns curling tightly in hot oil.
• Keep tails on when serving as a starter – they act as a handle and look neater on the plate.
• Dry prawns thoroughly before searing; wet prawns steam and won't pick up colour in butter or oil.

Nutrition

Prawns are a good source of protein and are naturally low in fat. Avoid if you have a shellfish allergy.