Definitions
- Referring to a small, pinkish shrimp commonly found in French cuisine. - Talking about a freshwater shrimp used in aquariums or as bait for fishing. - Describing a small, cooked shrimp served as an appetizer or in salads.
- Referring to a large, freshwater or saltwater shrimp commonly used in Asian cuisine. - Talking about a type of shrimp that is often grilled or barbecued. - Describing a cooked shrimp that is often served with cocktail sauce or as part of a seafood platter.
List of Similarities
- 1Both crevette and prawn are types of shrimp.
- 2Both are commonly used in cooking and cuisine.
- 3Both can be served cooked or raw.
- 4Both are popular seafood options.
What is the difference?
- 1Size: Crevette is typically smaller than prawn.
- 2Flavor: Crevette has a sweeter, more delicate flavor than prawn.
- 3Texture: Crevette has a softer texture than prawn.
- 4Usage: Crevette is often used in appetizers and salads, while prawn is often grilled or served as part of a seafood platter.
Remember this!
Crevette and prawn are both types of shrimp, but they differ in size, origin, flavor, texture, and usage. Crevette is smaller, sweeter, and softer, commonly used in French cuisine and served in appetizers and salads. Prawn, on the other hand, is larger, commonly used in Asian cuisine, and often grilled or served as part of a seafood platter.
