King 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
King Prawns are popular due to their rich flavour and moist flesh and can be purchased either cooked or raw. Suggested coatings include batters (regular or tempura) with a touch of saffron. Appropriate sauces and accompaniments for king prawns include chilli, coriander, citrus, garlic, curry (light), ginger, tropical fruits, burnt butters, basil (pesto), mayonnaise and vinaigrettes. Choosing a wine to accompany king prawns very much depends on your cooking method. For example moderately robust white wines would be ideal if the accompaniment is a mayonnaise based tartare sauce.
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.