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Sharon Wee

Prawns

Shrimps

Appears in
Growing Up In A Nonya Kitchen
Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

There is sometimes confusion over which term to use. In Singapore, shrimp is specifically small-sized while prawns refer to the medium to larger ones (see also Dried Shrimp). The white medium prawns are used for the porkball paste in pong tauhu or ngo hiang, the discarded shells boiled for flavourful stock. The larger prawns are expensive and used for the stir-fried dishes.

My mother used to add a teaspoon of sugar to a bag of medium prawns to keep them ‘fresh’, especially if she was going to freeze them for later use.

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