Australian Seafood Specalists
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Banana Prawn

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Plastic, Loose
FLESH COLOUR
Translucent when raw and white with pinkish bands when cooked.
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

Banana Prawns have a light, sweet flavour and can be purchased either cooked or raw. They present well as they retain their shape when cooked. Banana Prawns are more commonly used in hot dishes rather than in cold salads or platters. The traditional cooking methods for other species of prawn (such as shallow frying and barbecuing) can be used for banana prawns. They are also ideal for use in seafood dishes such as prawn cakes or terrines. When choosing a wine to accompany Banana prawns try wooded, dry white styles of wine, such as cool climate Rieslings or a Semillon from South Australia or Queensland.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
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