Jumbo Raw King Prawns
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Caught buy the Tasman Star commercial fishing fleet.
Great for prawn skewers or prawn cutlets.
TO STORE
Leave Prawns in their shells until just before using and store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months below -18ºC. Once thawed, frozen Prawns should not be refrozen.
TO COOK
Has a rich flavour, low-medium oiliness moist flesh with a medium-firm texture. Flesh is translucent when raw and white with pinkish bands when cooked.
After removing the head from a fresh green Prawn, hold the Prawn straight and gently pull the end of the digestive tract (from the head end), it will usually come out in one go. If it breaks off, use a thin skewer to hook it out from the back.
In cooked Prawns, cut the back open to remove the digestive tract.
COOKING METHODS
Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. The firm flesh holds together well in soups and curries and threaded on skewers for kebabs.
Like all seafood, Prawns require very little cooking. It is always better to undercook, rather than overcook, them, as they will continue to cook in the residual heat. King Prawns have a particular tendency to become tough if not handled correctly.
GOES WELL WITH
Butter, chilli, garlic, ginger, herbs, lemon, lime, mayonnaise, olive oil, salad greens, soy sauce, tomato.
Great for prawn skewers or prawn cutlets.
TO STORE
Leave Prawns in their shells until just before using and store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months below -18ºC. Once thawed, frozen Prawns should not be refrozen.
TO COOK
Has a rich flavour, low-medium oiliness moist flesh with a medium-firm texture. Flesh is translucent when raw and white with pinkish bands when cooked.
After removing the head from a fresh green Prawn, hold the Prawn straight and gently pull the end of the digestive tract (from the head end), it will usually come out in one go. If it breaks off, use a thin skewer to hook it out from the back.
In cooked Prawns, cut the back open to remove the digestive tract.
COOKING METHODS
Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. The firm flesh holds together well in soups and curries and threaded on skewers for kebabs.
Like all seafood, Prawns require very little cooking. It is always better to undercook, rather than overcook, them, as they will continue to cook in the residual heat. King Prawns have a particular tendency to become tough if not handled correctly.
GOES WELL WITH
Butter, chilli, garlic, ginger, herbs, lemon, lime, mayonnaise, olive oil, salad greens, soy sauce, tomato.
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