Small Prawns

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)

Popular Cooking Methods

• Fried in masala for a quick snack

• Grilled with lemon and herbs

• Cooked in curry for bold, aromatic flavors

• 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:

• 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.