thecookingfeed My Jatpata/quick Bangladeshi Golda Chingri/Prawns fry. These prawns are absolutely delicious, full of flavour and melt in the mouth.
Cooked with the shell they taste even more yummy. Golda Chingri are freshwater prawns, is a commercially important species of palaemonid freshwater prawn. It is found throughout the tropical and subtropical areas of the Indo-Pacific region, from India to Southeast Asia and Northern Australia. It is also known as the Malaysian prawn, freshwater scampi (India), or cherabin (Australia). Locally, it is known as Golda Chingri in Bangladesh, udang galah in Indonesia and Malaysia, uwang or ulang in the Philippines, and koong mae nam or koong ghram gram in Thailand.
