Garlic & Pepper Blue Prawn
Garlic & Pepper Blue Prawn
Blue prawn are the Giant River Prawn, long front legs with claws, the body has a slight blue tint to it, the legs are a striking blue color, so I typically call these Blue Prawn. These are large and can be prepared is many ways, this is just one way. No quantities given for the prawn, this is a prepare with what you have or want to prepare. This is a typical Thai recipe.
Ingredients
- blue prawn
- black pepper, as needed
- 8 cloves garlic, smashed and peeled, no need to mince
- cooking oil, as needed
Instructions
- This is a Giant River Prawn, aka Blue Prawn. Unlike regular shrimp where you remove the head and eat the tail only, the whole body on these is used minus the legs and shell. Important note, if buying these live, don't get pinched by the claws, quite painful. Normally when buying these they will be dead and on ice.
- To prepare the prawn, first thing, remove those two long front legs and discard those. Most important, do not remove the head section, that remains intact with the tail. Then peel the shell off by just splitting between the legs on the bottom with your thumbs, removing the shell from the head and the body, and remove the tail shell as well. Once all the prawn are prepped, rinse in water. Eyes can remain as well as the gills.
- Heat a large pan with a few splashes of oil, when the oil is hot, add the garlic and the prawn in a single layer, if cooking a lot, work in batches. Season well with black pepper, cook for 5 minutes or so or until you start to see the tail meat turning pink and the bottom is getting browned.
- Turn the prawn over and cook for another 2 to 3 minutes or until the nice and golden brown on the bottom.
- Remove from the pan to a platter and serve with rice.
Notes
I bought these from a local farmer, 8 prawn was 1 kilo, cost was 120 Baht. 4 people enjoyed this, so about 88 cents per serving.
Family has been making these for many years like this.
Thailand.
Thailand.
Ohh yum, interesting that they are so blue.. the post with pictures are the best! Last photo looks really tasty.
š
Thanks, Sammy. Yep, very blue, these are very popular around the Ayutthaya region and are much larger there as well. The two long legs with the pincers, mildly toxic if they pinch you as well. I agree, posts with photos is much better, I am slowly making my way through the recipes š