This well-known shrimp is cultivated in seawater in Southeast Asia in an extensive or semi-intensive manner. The shellfish is recognizable by the dark color with blue/gray stripes on the tail. When fried or boiled, the prawn turns orange-pink. The meat is firm and crunchy in texture. These raw shrimps are headless, tailless, peeled, and deveined, and contain 31 - 40 pieces in an English pound (454 grams).
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