Quote (carteblanche @ 13 Aug 2013 04:25)
i'll have to look into the alcohol thing. i was told evoo turns cancerous when it burns, so i thought alcohol did the same
umm maybe? i only saw it in person once, looked like a white thing curled up. no head.
the picture i posted is a cooked one, raw they are lighter in colour but not really white
or did you get pre-peeled ones? (the meat is white) if yes, then i do understand why they didn't taste that good
where you live that sea food is not available in every supermarket every day of the year?
top ones are peeled and bottom ones are probably the lightest colour you can get of raw ones
btw, there are substantial differences in taste between different prawn species and the locality where they are from
those pictured at the bottom are vannamei prawns (also known as cockroach of the sea
)
they are the most commonly farmed ones and have little taste (if you are lucky you get some from the huge production coming from the mekong delta
)
there are plenty other varieties and of those the wild caught ones taste better
here a web page
http://www.sydneyfishmarket.com.au/FISHline/SpeciesInfo/Prawns/tabid/171/Default.aspxwhich gives you some information on prawns and if you click on the blue names it links to a description of the particular one
there in the 'to cook' section the taste is indicated and following are 'cooking methods' as well
hope you can find some of those species at a place near you
This post was edited by brmv on Aug 13 2013 01:44am