Raw prawns can be cooked on the BBQ, deep fried or pan fried in a main dish such as pasta. Prawns are cooked when they turn a pink/red colour.
Crystal Bay Prawns
- A smaller prawn ideal for main dishes such as pasta and stir-fries and is available in raw and cooked form
- Crystal Bay prawns are farmed prawn in Tropical North Queensland
- They are a sweet, fine textured prawns that is light in colour
Black Tiger Prawns
- Black Tiger Prawns are farmed in Queensland
- They are already cooked, sweet, low to medium in oil with a crispy texture
- Great for entertaining, dipping and prawn cocktails
Raw Banana Prawns
- Large wild caught prawn from the northern waters of Australia
- Fantastic prawns for skewers to cook on the BBQ or add to pasta
To prepare raw prawns
- To peel prawns, remove the head and legs. Peel the shell from the prawn. Squeeze the tail to remove it from the body, if desired.
- To devein a prawn use a small sharp knife to make a slit along the middle of the back to expose the dark vein. Pull out the vein.
- To devein a prawn without cutting the back, use your fingers to carefully pull the vein through the opening at the head to remove.
When purchasing prawns, look for firm complete shells, firmly attached heads and no discolouration across the body of the prawn.
Given the wide variety of prawns available, many are suited to a range of cooking methods.
Try mixing balsamic vinegar, olive oil, chopped garlic, chopped basil and a touch of orange juice for a tasty, sweet marinade for prawns to be cooked on the BBQ or in a fry pan.
Alternatively, try a savoury marinade by mixing soy sauce with a little pineapple juice, honey, ginger, garlic, olive oil, sesame oil and spring onion.
Leave tails on when serving prawns to make them more presentable.
Storing prawns in direct contact with ice will cause it to break down. Instead remove the packaging and place fish on a plate or tray, cover with plastic wrap and refrigerate. Cook and eat within two days.