on Jul 22, 2017, Updated Sep 05, 2024 With so many questions about how to defrost prawns safely, I decided it’s time to put a ‘defrosting prawn 101’ so that you have all the information you need packed into one solid article. Because these are the same questions I had when I started buying frozen prawns vs fresh prawns recently. Read why here.
Fresh vs Frozen Prawns
The decision to buy frozen prawns vs. fresh prawns is simple actually. Most fresh prawns or shrimp that you see in the market have already been frozen for anywhere between a couple of days to months. (Unless you have access to the sea and know a really good seafood vendor you can trust). The vendors thaw them as and when they are sold, which means there is no guarantees of whether they are still safe for consumption. Which is why we prefer frozen prawns as they are safe, hygienic and individually frozen. ITC Master Chef is my favorite brand, and one I highly recommend. That’s because their prawns are freshly frozen within 15 hours of harvesting. ITC also follows the Individually Quick Frozen (IQF) method, thereby complying with the highest hygiene and safety standards.
How to Defrost Prawn Safely
When you google how to defrost prawns or shrimp safely, there are a ton of answers that’ll come up. There are some that may seem easier than the others but that doesn’t necessarily mean that they are the safest or the best. So here are four methods that will show you how to defrost prawns and shrimp safely:
1. Cold Water Brine
Add 2 tablespoons salt to 4 cups cold water (enough to completely submerge the prawns) Take the frozen prawns out of the pack and soak them in the cold brine for 15-20 minutes till they thaw completely Drain the liquid and use the prawns
My favorite method!! Cold water helps defrost the prawns quickly and consistently, while the salt in the water adds more juiciness and flavor. Yum 😋 Plus this is a one-time thing, so you can just leave the frozen prawns to sit in the cold-water brine while you prep everything else. Just make sure to adjust the salt in your dish so that it doesn’t become too salty.
2. In A Polybag
Make a few holes in a polybag and transfer the frozen prawns to it Place the bag in a bowl of water for 15-20 minutes till they defrost completely
ITC Master Chef, a brand of frozen prawns that we regularly use, recommends this method. It essentially works the same way as Method #1. The holes in the polybag allow water to get in touch with the prawns without having to completely submerge them in water.
3. Under Running Water
Take the frozen prawns out of the pack and place them in a colander or large sieve Place the colander under running water for a few minutes while moving the prawns around in a way the water runs over them evenly until completely defrosted.
While this method works really well too, it causes a lot of water wastage. Additionally, the temperature of the tap water should be cold (not lukewarm), something that’s not possible during Indian summers. Hot water or warm water can partially cook the prawns while thawing, which can make the dish unpalatable.
4. In The Refrigerator
Transfer frozen prawns to an airtight container Place the container in the refrigerator overnight or for 8 hours to thaw them Rinse with cold water before using them
Restaurants and hotels often use this method to thaw prawns, shrimp or other shellfish. This is a great method if you can actually plan ahead. And it’s perfect for when you need to cook prawns for a party or guests. Just note that 8 hours is optimum time to leave prawns or shrimp to thaw in the refrigerator. Brands like ITC Master Chef use Individually Quick Frozen method in easy reseal bags within a few hours of sourcing. Which means you can take out the quantity you need and place the remaining back in the freezer. This ensures that you don’t have to thaw everything in one go. I hope this article on defrosting prawns helpful and answered any questions you may have had. Even though this article is only about defrosting prawns, you can essentially use all four methods to defrost any shellfish! If you have a favorite method that we haven’t covered, I’d love to hear back from you. Note: This is part 2 of the Prawns 101 with ITC Master Chef series where we’ll be bringing to you articles about Prawns. Leave us a comment below and tell us what you think about it. You can read Part 1 fresh vs. frozen prawns here. Thanks to our friends at ITC Master Chef for making this series possible.
