Raoping Prawns

Raoping Prawns

　　Raoping prawns currently come in three varieties: Changmao, Dongfeng, and Moji. They are characterized by their large size, thin shells, plump and tender meat, sweet and fragrant taste, freshness, and high nutritional value, making them a delicacy among seafood. Currently, they are farmed in areas such as Haishan, Zhelin, Dacheng, Suocheng, Huanggang, Jizhou, and Qiandong.

　　Feature: Among the types of prawns used in Chaoshan cuisine, grass prawns can be considered the most commonly used. Grass prawns are a type of prawn farmed by fishermen in brackish water zones, mainly produced along the coasts of Jizhou and Nan'ao in Raoping. Their growth period spans from the 4th to the 10th lunar month each year. After October, the weather becomes too cold for grass prawns to grow.

　　Grass prawns are green in color. Compared to nine-section prawns and sand prawns, grass prawns have a less desirable texture, are slightly rougher, and are less sweet. However, they are of moderate size and relatively lower in price. In Chaoshan cuisine, they are often used for dishes such as raw prawn sashimi, prawn paste, salt-baked prawns, or steamed prawns with minced garlic.