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PREPARATION, COOKING & TIPS
Cook the prawn in the shell as this will keep the juices and flavour
inside.
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If curried prawns are on the menu, use a light style curry
with coconut milk so as not to overpower the flavour of the
prawn.
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Prawn cocktail is always popular and can be made more exotic
by adding mango or fresh citrus fruits and light dressings
or mayonnaise.
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Appropriate sauces and accompaniments for prawns include
chilli, coriander, garlic, basil( pesto ) and mayonnaise.
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Prawns are also excellent barbecued, but be careful not too
overcook, suggested cooking time is only 2-3 minutes per side.
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Another popular method is garlic prawns, always use a raw
prawn too cook with.
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Did you know that a king prawn is a specie, not a
big prawn as one might think.
All prawns are graded according to the number of prawns
per 455gms (1 imperial pound in the old measurement) e.g 10/20 count
means 10 to 20 prawns per lb. The lower the count the larger the
prawn.
Prawn value vary pending specie & size with each
specie, therefore comparing prices is not easy for the inexperienced.
Seafood Secrets stocks and sells the best value for money specie
and size that is available on the market at any given time.
Prawning is Western Australian's third most valuable
export fishery, generating around $50 million annually.
Two major fisheries at Exmouth and Shark Bay collect
most of the 4000 tonnes of prawns harvested each year. King and
tiger prawns are the most valuable species caught, followed by endeavour
and banana prawns.
"We Speak Fish"
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