Dorothy FarrarPrawns
Prawns or king prawns are called prawns in Spanish . These are crustaceans that are very popular in the kitchen. The term gambas is primarily a trade name, not referring to any particular breed of shrimp.
Here’s what you should know about prawns
The term is mainly used for shrimp that are between three and six centimeters in size. Larger animals are called langostinons in Spanish, while smaller ones are referred to as camarones or quisquillas. Nevertheless, the designations are used rather arbitrarily and with little consequence.
Gambas are a culinary highlight in Spanish cuisine. The bigger they are, the more expensive they become. The taste varies from species to species. Gambas are now also traded in Germany and can be found in almost every good restaurant. Dark red king prawns can be found by the kilo in two to three-digit price ranges. Accordingly, small prawns are far cheaper, but rarely exceed the size of deep-sea crabs.
Gambas are not seasonal. Not only are they found in restaurants year-round, but they are also traded year-round. The taste of the king prawns is difficult to generalize. However, as with almost all sea creatures and fruits, it is reminiscent of the sea and is comparable to the aroma of lobster.
The king prawns are usually of the species Litopenaeus vannamei. They often come from Thai or Indonesian breeding.
importance to health
Prawns are high in quality protein and low in fat . Incidentally, this applies to all types of shrimp. Doctors recommend the consumption of king prawns and other types of shrimp, mainly because of their high iodine content. Humans need the trace element to maintain the function of the thyroid gland . Nevertheless, many people in Germany still suffer from iodine deficiency, since the most commonly consumed foods do not contain the trace element.
Ingredients & nutritional values
Since shrimps are not usually consumed in large quantities, their nutritional information makes them suitable for people who are trying to diet.
intolerances
From an allergological point of view, the black tiger pawns from the Indian Ocean and the known kingpawns, i.e. the king prawns from Indonesia and Thailand, are primarily relevant. Allergic reactions to shrimp can lead to anaphylactic shock – intolerances usually trigger quite strong reactions. Small amounts are often sufficient to trigger these reactions. In most cases adults are affected by the allergies, children rarely.
The most common allergic reactions include skin swelling such as Quincke’s edema or hives (urticaria). Otherwise, problems in the gastrointestinal area can also occur. Other symptoms of a shrimp allergy are circulatory problems or problems in the mouth. These include swelling in the mouth and a tingling sensation that often occurs on the tongue.
Allergic reactions to prawns are observed particularly frequently in neurodermatitis sufferers. The complexion can deteriorate significantly or eczema or itching can occur. Crustaceans can also be responsible for bronchial asthma .
Shopping and kitchen tips
Fresh prawns are not available everywhere. The chance is greatest with foreign fishmongers. In normal German supermarkets, the probability is rather low. In addition, the gambas that are occasionally available there are often less recommendable in terms of quality. Otherwise, Gambas can be ordered from a specialist retailer.
Since the king prawns are very sensitive, they must be well cooled. Fresh prawns should be used up quickly. It is advisable to keep the time between purchase and preparation as short as possible. The cold chain should also not be interrupted here for longer than necessary. A cool bag is recommended when shopping.
Before preparation, the head of the shrimp is twisted off. The peel is cut into and removed with scissors. After peeling, the back of the shrimp is cut with a sharp knife to pull out the gut thread. Then the king prawns can be rinsed under cold water and then dried.
preparation tips
When preparing, care should be taken to ensure that the cooking time is not too long. Frying or grilling them in their skins for about a minute or two is sufficient. Once the gambas have been peeled, it goes even faster. If white protein flakes form, they are done. They can also be boiled in water. There are also different ways of preparing it. These include combinations with garlic or aioli. Gambas can also be combined with garlic and lemon. They are often fried in olive oil and served with side dishes.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.