For freezing prawns, is it better to marinate them first? Discover how pre-marinating can affect their texture and flavor upon thawing.
1 Answer
Marinating prawns before freezing is generally not recommended as the marinade's acidity can negatively affect the prawn's texture during the freezing and thawing process, making them mushy. It's best to marinate them after thawing.
Detailed Explanation:
Freezing prawns already coated in a marinade can lead to several undesirable outcomes. The acids in many marinades, such as lemon juice, vinegar, or even certain spices, can begin to 'cook' the prawns while they are frozen. This is because the freezing process doesn't completely halt all enzymatic activity. When the prawns thaw, this pre-cooking effect becomes more pronounced, resulting in a soft, almost rubbery texture. Furthermore, the marinade's flavor might become overly concentrated during freezing, leading to an unbalanced taste. For optimal results, freeze the prawns raw and unmarinated. Then, when you're ready to cook them, thaw them completely and marinate them for a shorter period, typically 15-30 minutes, to allow the flavors to infuse without compromising the texture.
Pro Tip:
To prevent freezer burn and maintain the quality of your prawns, consider vacuum-sealing them before freezing. If you don't have a vacuum sealer, wrap them tightly in plastic wrap, then place them in a freezer bag, squeezing out as much air as possible before sealing.