The King of Thai Crustaceans

Few foods capture Thailand's culinary prestige like Giant River Prawns (กุ้งก้ามกราม). These colossal freshwater crustaceans—Macrobrachium rosenbergii—are a national obsession, prized for their sweet, firm meat and decadent "head butter." While found across Thailand, Ayutthaya reigns supreme for the ultimate prawn experience. Here's why:

A Royal Legacy: These prawns aren't just food—they're woven into Thailand's cultural fabric. Historically reserved for royalty and special occasions, today they represent the pinnacle of Thai seafood indulgence, with Ayutthaya preserving centuries-old cooking traditions that highlight their natural perfection.

The Prawn's Kingdom: Why Ayutthaya?

The ancient capital's rivers yield 300–500g monsters, slow-grilled over charcoal with zero seasoning—just pure, unadulterated flavor. The Chao Phraya River's mineral-rich waters give Ayutthaya's prawns their distinctive sweetness and firm texture, while local chefs' generations of expertise perfect the simple-but-exacting grilling technique.

From River to Plate: Thailand’s Prawn Culture

• Status Symbol: A splurge-worthy delicacy, often reserved for celebrations, where serving giant prawns signals generosity and respect for guests.

• Ubiquitous but Unequal: Found everywhere from gas-station stalls to high-end restaurants—but size + freshness = quality, with discerning buyers inspecting the prawns' vivid color and firmness before purchasing.

• Regional Rivalry: While Chiang Mai and Bangkok serve them, Ayutthaya’s prawns are the undisputed champions, thanks to the region’s ideal water conditions and generations of specialized farming knowledge.

  

  ctto: Paak Dang

The reverence for these prawns even extends to local festivals, where cooking competitions showcase the most impressive specimens and innovative preparation methods.

Want to Grill Giant Prawns at Home?

1. Clean & Prep: Rinse prawns thoroughly, scrub shells, and pat dry. Remove veins and butterfly them by cutting through the underside.

2. Butter Up: Generously brush the flesh with butter—this adds richness and prevents drying.

3. Grill to Perfection: Cook shell-side down first over medium heat (3-4 mins), then flip for 1-2 mins until flesh turns opaque.

   The shells protect the meat, so grill them whole for extra juiciness.

4. Serve Immediately: Overcooking ruins the texture—pull them off while still juicy.

Bonus: Serve with lime wedges and spicy seafood dip, but try the first bite plain to appreciate the natural sweetness.

DID YOU KNOW?
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