How is Prawn used in Thai cooking?

Prawn - gung - covers what English speakers loosely call both shrimp and prawn; the difference is biological, not culinary. They're crustaceans from both salt and fresh water, and where they come from shifts by region: the South leans on saltwater shrimp, the most commonly eaten in Thailand, while Northern prawns and shrimp come from rivers and freshwater. Sweet and quick-cooking, they go into tom yum, stir-fries, and grills. They cook in moments, turning pink and firm, so they're added late to stay tender.

Can I cook with Prawn in a Chiang Mai cooking class?

Yes - we use Prawn in our hands-on classes. Explore them on our Cooking Classes page.

Prawn - Local Thai Proteins | Thai Akha Kitchen

Prawn - gung - covers what English speakers loosely call both shrimp and prawn; the difference is biological, not culinary. They're crustaceans from both…

Prawn - Local Thai Proteins | Thai Akha Kitchen Prawn - gung - covers what English speakers loosely call both shrimp and prawn; the difference is biological, not culinary. They're crustaceans from both…