On Sun, 14 Jun 2009 22:14:52 -0700, sf > shouted from
the highest rooftop:

>On Mon, 15 Jun 2009 16:38:09 +1200, bob >
>wrote:
>
>>On Sun, 14 Jun 2009 19:29:32 -0700, koko > shouted
>>from the highest rooftop:
>>
>>>I saw this recipe in this month's issue of bon appetit and had to try
>>>it.
>>>Assembled ingredients for the sambal.
>>
>><snip>
>>
>>Two questions:
>>
>>1. The shrimp we get in NZ are very small, but the prawns are big and
>>juicy and easy to find. Do you think it would be OK to substitute
>>prawns for shrimp in this recipe?
>
>I think you're splitting hairs. Buy prawns and make them as large as
>you want.

Granted, the taste is similar and the differences subtle. But there is
a difference between shrimp and prawns and it's not just size.

The *largest* fresh shrimps we have down here are about the size of
thumbnail. Most are smaller. But the prawns are several times bigger -
say six shrimp to one prawn. And as subtle as it is there IS a
difference between the taste and texture of a shrimp and a prawn. So
that makes a big difference in how the spices and seasonings are taken
up by the meat, how they cook and how a dish like that turns out.

At least that's what I've found ... the hard way.


--

una cerveza mas por favor ...

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