Industry Overview
Australia’s wild prawns – caught from east to...
From Australia’s wild places, there are Australian wild prawn flavours, formats and cooking techniques for every menu
A sweet, yet savoury prawn with rich, moist, firm flesh best suited to boiled, steamed, grilled, stir-fried, deep-fried and roasting preparations.
A sweet, moist prawn with a crisp bite best for crumbing, tempura, poaching, boiling & stir frying.
A prawn with deep, rich savoury notes and firm, meaty juiciness best suited to butterflying and grilling, roasting or even BBQing.
A prawn with a sweet and deep umami medium to strong flavour best for poaching whole, use in salads, tempura or crumbing cutlets.
A quintessential Australian summer experience, a school prawn is best suited to boiling, frying or steaming whole and peeled for salads, pastas or risottos.
Wild prawn grading descriptions translated into prawns per kg
Formats available for preparation: Whole, Presentation, Cutlet, Meat, Broken Meat
Preparing wild prawns and working with available formats for the menu
Six cooking techniques and their best suited wild prawn species