Prawns

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.