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Home · Ingredients · Prawns
Prawns
Proteins · Kd

Prawns

20% protein · 85 kcal

Per 100 g
85 kcal Energy
20.1 g Protein
0 g Carbs
0.5 g Fat
0 g Fibre
Gluten-free SHELLFISH September to April

Let’s cook with it → Invent something with it

What it is for

Heat unfolds them and they link to each other: they bind, they firm, they build crust. They are one half of the Maillard reaction; sugar is the other.

Where it catches you out

Every protein has its own threshold and none of them are reversible. Egg turns at 82 °C, meat at 70, fish at 55 — once past, there is no coming back.

The knack

Prawns pass done in seconds: the flesh turns opaque at 55–60 °C and stops there; past 70 °C the collagen contracts and it turns to rubber. The measure is shape rather than colour — a loose "C" is cooked, a tight "O" is overcooked.

Storage and health

How to keep it, and who it suits.

Keeping it

Fresh prawns keep one day on ice in the coldest part of the fridge; raw frozen, six months at −18 °C. Once thawed they are not refrozen.

Gluten-free

Shellfish contains no gluten; the risk is in breaded or sauced products.

Allergen: SHELLFISH

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.

Same family

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