Everything You Need to Know About Prawns and Seafood in Guwahati
Prawns are one of the most popular seafood choices in Guwahati, but they are also one of the most misunderstood. Walk into any seafood counter and you will see labels — “16/20,” “Tiger Prawn,” “Sea Prawn,” “Freshwater Prawn” — that most buyers have never had explained to them. This guide changes that. By the end of this article, you will know exactly what you are buying, what you are paying for, and how to cook it properly.
Understanding Prawn Size Grades — What Does 16/20 Mean? The numbers on a prawn pack refer to the count per pound (approximately 450 grams). So “16/20” means there are between 16 and 20 prawns in one pound. This is the international sizing standard used by suppliers worldwide.
Here is what the most common grades mean for your cooking
U/10 counts under 10 (Colossal) for grilling/tandoor; 10/15 counts 10–15 (Extra Jumbo) for prawn fry/biryani; 16/20 counts 16–20 (Jumbo) for curries/tandoor; 21/25 counts 21–25 (Extra Large) for curries/stir-fry; 26/30 counts 26–30 (Large) for everyday cooking; 31/40 counts 31–40 (Medium) for pasta/stir-fry. Smaller size grades (higher numbers) are not inferior — they are simply suited to different preparations.
Sea Prawn vs Tiger Prawn vs Freshwater Prawn — What Is the Difference? Sea Prawn (Marine Prawn): Caught from saltwater bodies — the Bay of Bengal and its feeder estuaries. Sea prawns have a distinctly briny, oceanic flavour and firm flesh. They are the most commonly available prawn in Guwahati’s seafood market. Minbury’s Sea Prawn 16/20 falls in this category.
Tiger Prawn
A species of large marine prawn recognisable by its distinctive dark stripes across a cream-coloured body. Tiger prawns are meatier and have a sweeter, more pronounced flavour than standard sea prawns. They command a premium price and are well-suited to preparations where the prawn is the hero.
Freshwater Prawn (Galda Chingri)
Grown in freshwater ponds and rivers, these are shorter and rounder than sea prawns, with a softer, sweeter flesh and no oceanic brininess. The famous Galda Chingri of Bengal — which can grow to enormous sizes — is considered by many to be the finest freshwater prawn in the world. In Assam, smaller freshwater varieties are available and are prized for their sweetness.
How to Clean and Devein Prawns at Home
Cleaning prawns is simpler than it looks. Here is the standard method: Step 1 — Remove the head: Firmly grip the head and twist it away from the body. The head will come off cleanly. Step 2 — Peel the shell: Starting from the legs side, peel the shell away from the body in segments. Leave the tail section attached if the presentation calls for it. Step 3 — Devein: The dark line running along the back of the prawn is the digestive tract (vein). Make a shallow cut along the back with a small knife and lift the vein out with the tip of the blade. Rinse under cold water. Step 4 — Rinse and dry: Rinse the cleaned prawns under cold running water and pat dry before cooking.
The Best Ways to Cook Prawns
Prawns cook in minutes, which makes them both easy and easy to ruin. The most common mistake is overcooking. A prawn goes from raw to perfectly cooked in 2–3 minutes per side over medium-high heat. Overcooked prawn becomes rubbery and loses its sweetness.
Butter Garlic Prawn
The simplest and most forgiving preparation. Medium-large prawns sautéed in butter, garlic, a squeeze of lemon, and fresh parsley. Ready in under 10 minutes. Prawn Tenga: An Assamese adaptation of the classic sour curry, using sea prawn in an Ou Tenga (elephant apple) or tomato-based broth. Tandoori Prawn: Large prawns marinated in yoghurt, kashmiri chilli, lemon juice, and spices, then grilled at high heat. All prawn varieties are available for delivery across Guwahati from Minbury.
Frequently Asked Questions
What does the 16/20 size grade mean for prawns?
A 16/20 size grade means there are approximately 16 to 20 jumbo prawns in one pound (450g), which is a perfect size for premium curries and grilling. Buy large Bay of Bengal prawns on Minbury.
Should I always devein prawns before cooking?
Yes, deveining removes the dark digestive tract running along the back, which can cause a gritty texture. We provide perfectly cleaned, deveined, and ready-to-cook seafood options.
What is the difference between tiger prawns and sea prawns?
Tiger prawns have distinct dark stripes, sweeter flesh, and a meatier texture. Regular sea prawns are caught from saltwater estuaries and are beautifully briny.
How do you avoid rubbery prawns when cooking?
Never overcook prawns. They cook in just 2 to 3 minutes over medium-high heat. They are done the moment the flesh turns opaque and curves into a C-shape.
All local fish, premium meats, duck, and farm fresh eggs are sourced clean at 4 AM and delivered to your doorstep within 60 minutes.