Aussie Prawns

Such a sweet treat. Versatile and can be boiled, steamed, grilled, deep fried or roasted.

These West Island morsels are wild caught year round and are a managed fishery to ensure sustainability. Most well known is the King prawn, a large, firm, moist, churned butter rich, sweet with ocean brine notes delicacy. They are my fresh go-to meal upon landing into Australia.

Again like previous recipes when aboard, or home these simple little Ockers are best cooked…..simply.

I find that the best flavour is extracted when grilling or roasting at medium heat. Do not cook on high heat or it will cause meat to toughen, and the best utilization of a prawn is to use the whole prawn as the shell and head will impart flavour and oils during the cooking process.

Good supermarkets here in New Zealand sell frozen raw Aussie prawns now so an easy meal option to keep in your freezer.

Roasted King Prawns –

• Defrost a bunch of Aussie raw King Prawns by leaving on bench or in sink for 30-60 minutes.
• Once they are say 60 – 70% thawed, lay them flat belly down, and with a sharp knife split them head to tail, splay open and pat dry.
• Remove the gut tract and retain the mustard in the
• Preheat oven to
• Lay parchment paper onto baking tray.
• Lay butterflied prawns onto parchment paper meat side
• Glaze with a light coating of garlic butter (again something now available readymade at all good supermarkets but I do prefer a handmade version).

Into oven for 8 – 10 minutes.

Remove, rest and serve. I like a little chilli as garnish but they are amazing just with the garlic butter.

Kia a nui te kai!