Australian Seafood Specalists
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Bay Prawn

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
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

Bay Prawns have a delicious, sweet taste. They are relatively inexpensive and available seasonally. They can be purchased either cooked or raw and are suited to most cooking methods. To capture the sweetness of freshly-cooked Bay Prawns it is important to select a dry white wine that will emphasise the prawn’s sweetness by introducing contrasting flavours.

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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