Overview & identification
Large Prawns, known in English as Indian White Prawns and locally as Jaira (جیرا), are Fenneropenaeus indicus of the family Penaeidae, order Decapoda, class Malacostraca and phylum Arthropoda. They carry a light pinkish hue with firm shells and plump, meaty flesh, sitting a grade below our Jumbo Prawns while keeping the same species and the same sweet, delicate character. They occur naturally in the Arabian Sea and Indo-Pacific coastal waters and are also sustainably farmed, which is what secures a consistent year-round supply rather than a seasonal one. Daily Catch sources them through responsible fishing and aquaculture, using sustainable trawling and selective net fishing to keep the harvest eco-friendly.
Flavor & texture
Large Prawns have a rich, mildly sweet taste with a firm, meaty texture that gives a genuinely satisfying bite rather than disappearing into a dish. The thick flesh holds marinades beautifully, so seasoning penetrates properly instead of washing off in the pan. That firmness is what makes them suited to high-heat cooking in particular — they stay intact on a skewer and hold their shape through frying. Compared with smaller grades of the same prawn, you get noticeably more substantial meat per piece without losing the delicate sweetness the species is known for, which is the trade-off most customers are looking for at this size.
Sizing, cutting & yield
There are approximately 30–35 whole uncleaned prawns per kilogram. Cleaning happens after the prawns are weighed for your order, so all prices are based on pre-cleaning weight. Three preparation options are available: headless with shell on, peeled and deveined with tail on, and fully peeled and deveined. Approximate yields are 100% whole and uncleaned, 70% headless shell-on, and 48% for both tail-on and fully peeled-and-deveined. The size makes cleaning relatively easy, though some traces of the vein may remain and need a light rinse during washing.
Cooking & health benefits
Large Prawns are a premium choice for high-heat methods: grilling, BBQ skewers, tempura frying, stir-frying and oven-roasting all suit them, and garlic butter grilling is a reliable favourite. They retain juiciness while absorbing marinades, which is why they hold their place in Pakistani, Mediterranean and Asian cooking where bold flavors meet quick techniques. Nutritionally they are loaded with lean protein for muscle growth, tissue repair and sustained energy, plus Omega-3 fatty acids that promote heart health, reduce inflammation and support brain function. They also provide vitamin B12, iodine and selenium for immunity, metabolic balance and thyroid regulation, in a low-fat, low-calorie package.
