How to make steamed shrimp with roe and tobiko caviar – and yes, you can use prawns instead

The words “shrimp” and “prawn” are often used interchangeably, depending on where the person saying them comes from: Britons tend to refer to all types of these crustaceans as prawns, while in the United States, it’s usually shrimp.

The distinction has nothing to do with size – shrimp are not necessarily smaller than prawns – but anatomically, they are different. The most obvious difference is that prawns have back shell “plates” that overlap starting at the base of the head and get smaller towards the tail, while with shrimp, the second shell plate overlaps the one in front, going towards the head, and the one behind it.

Many people think shrimp come only from the sea and prawns only from fresh water, but that’s not true: carabineros prawns are caught from the ocean while the tiny, delicate shrimp served in Shanghainese restaurants are from a river.

Steamed shrimp with roe and tobiko caviar

Unless a recipe calls for a specific type of prawn or shrimp, they can be used interchangeably. The most important aspect for most recipes is freshness: choose whatever is best in the market that day. Asian seafood markets usually offer a good selection of sizes at reasonable prices.

Dried shrimp roe is sold in small jars in Chinese grocery shops. The roe are tiny, but intensely flavoured. It can be left out, but it adds a lot of flavour to the dish, and one jar will last a long time in the fridge.

Before steaming the shrimp, check the dish you are cooking them on (which will also be the serving dish) fits in the steamer. I speak from experience …

50 grams fen si (also called mung bean or glass vermicelli)
8-10 shrimp or prawns, about 8cm long
1 medium-size garlic clove, peeled
1 slender, mildly spicy green or red chilli
1-2 spring onions
About 10ml fish sauce
About ¼ tsp dried shrimp roe
10-15 grams tobiko caviar
About 20ml shrimp oil or cooking oil