Small Prawns
₨ 950
These small prawns bring a burst of delicate sweetness to your dishes. Whether you’re tossing them into a salad, adding them to a seafood soup, or throwing them in a stir-fry, they add just the right touch of flavor without stealing the spotlight.
Approx. 100 to 120 Whole Prawns in a KG
- Please Note: We always aim to deliver the freshest prawns available. However, due to market conditions, there may be times when fresh prawns are unavailable. If this happens, we will promptly inform you and offer suitable alternatives or arrange a new delivery time that works for you.
- Please Note: Prawn prices are calculated based on their weight before cleaning or cutting. The final delivered weight may be slightly lower than the original weight, depending on the cleaning or cutting method chosen, as some cuts may result in additional wastage.
Introduction
Locally known as Jheenga, Pattas, or Kalri, small prawns are a favorite across Pakistani kitchens. Their tender texture and delicate, mildly sweet taste make them ideal for a wide range of dishes, including curries, fried starters, and biryani.
Local Names
In various regions of Pakistan, these prawns are known by different names, most commonly as Jheenga, Kalri, or Pattas, and are regularly found in coastal city seafood shops and markets.
Source & Environment
These prawns are sourced from local coastal waters, especially along the Arabian Sea shoreline. Their clean and controlled harvesting practices help maintain quality and freshness from shore to kitchen.
Quantity Per Kilogram
You’ll find approximately 100 to 120 pieces per kilogram, making them excellent for recipes that require bite-sized seafood portions or large servings.
Cutting & Peeling Options (with Estimated Yield)
| Form | Approx. Yield | Best Used For |
|---|---|---|
| Whole | 100% | Traditional desi recipes |
| Head-Off | 70% | Quick preparations |
| Tail-On | 55% | Grilling, frying, skewers |
| Fully Peeled | 50% | Curries, biryani, mixed dishes |
Popular Cooking Methods
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Fried in masala for a quick snack
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Grilled with lemon and herbs
-
Cooked in curry for bold, aromatic flavors
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Layered in biryani for a rich seafood twist
Their size and tenderness allow them to cook quickly while still absorbing flavors beautifully.
Flavor & Texture
Expect a mild, slightly nutty flavor with a tender, yet firm bite. Their surface holds spices well, making them a great match for both traditional and contemporary recipes.
Storage Recommendations
Keep prawns refrigerated and use within 2–3 days. For extended storage, freezing helps preserve both taste and texture — just defrost before use.
Pairings & Seasonings
Prawns pair especially well with:
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Garlic, lemon, and green chilies
-
Curry leaves and mustard seeds
-
Served with steamed rice, naan, or fresh salad
How to Choose Fresh Prawns
Look for prawns with a translucent, pinkish hue and a fresh, oceanic smell. Avoid prawns that appear overly slimy or discolored.
| Cleaning Options | Fully Cleaned, Headless & Shell On, Headless, Shell Less & Tail On, Whole & Uncleaned |
|---|
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