Shrimp in Thailand

I love fresh shrimp! Whether the small cooked ones in salads and soups, the larger Black Tiger shrimp, or even grilled river prawns—they’re simply delicious. When they’re fresh. And good quality.

As I’ve mentioned elsewhere, I’ve been going to T&K Seafood on Yaowarat Road for many years. That’s where I learned what quality really means.

How can you tell? You can see it. You can taste it. You can smell it. It’s usually easiest to tell when the shrimp are still raw—for example, displayed on ice at a restaurant.

First, a few notes on where all the shrimp sold in Bangkok come from.

In Thailand, you’re most likely to come across a few typical species.

 For example, the more common whiteleg shrimp, found in many soups, stir-fries and Pad Thai. Raw, they look grayish-white and taste slightly sweet.

Some are wild-caught, but many come from ponds or large aquaculture farms along the coast.

Then there are the very popular, slightly larger Black Tiger prawns, with their black stripes. They mainly come from aquaculture farms in southern Thailand and are known for their especially delicious, sweet, meaty flavor.

The best and largest are the river prawns. They usually have slightly bluish claws. These “River Prawns” are farmed in rivers, ponds and canals, and are also caught in the wild. In my opinion, the best come from the Chao Phraya and its side canals around the former capital of Ayutthaya, north of Bangkok.

And by the way, I think T&K Seafood makes the best ones.

How can you tell the good from the bad in such a huge selection? The easiest way, of course, is when the animals are still uncooked. I learned this at the Blue Elephant cooking school on our market visits.

Fresh prawns have bright, clear eyes, firm shells and clean, vivid colors. If they’re limp in the display or have spots on their shells, steer clear.

Saltwater prawns should also smell of the sea—not fish. And they should curl up nicely when cooked.

Good shrimp have firm, elastic flesh. Once cooked, they have a crisp, firm texture.

But of course, despite all this good advice, the bottom line is still this: you just have to try it.

One more tip: To me, giant river prawns are a bit like “the poor man’s lobster.” They’re simply delicious—large, meaty, and wonderfully flavorful.

When they’re halved and grilled and served on your plate, be sure to try the yellow-orange fat in the head, too. For years, I didn’t dare try it because I didn’t know what it was. It has a wonderfully creamy, slightly sweet and a little nutty taste.

A real delicacy.