VARIETIES | PRAWNS
Australia’s favourite shellfish
Prawns are always a favourite for any gathering. Not only are they a good source of protein and easy to cook and serve for large gatherings, but they can also be prepared as a special treat when served in a garlic sauce or barbecued with chilli flakes. Shark Bay and the Exmouth Gulf harvest a range of prawn species.
Don Hancey’s Cooking Tip
Western Australia equals prawns, prawns and prawns – who doesn’t love the old favourite prawn cocktail? The biggest tip I can give for the best prawn cocktail is to make your own cocktail sauce. If you don’t want to do that, buy a whole egg mayo, add a dash of tomato sauce, a few drops of Worcestershire and Tabasco sauces and a decent splash of brandy or whisky (or gin or vodka).
Another classic dish is garlic prawns. The tip here is to use fresh garlic and not the paste. Always remember when cooking seafood, especially prawns, to slightly undercook them as they will continue to cook once you take them from the pot, pan, steamer or BBQ. When cooking on the barbecue, simply split the king prawns in half, loosely rinse the head, clear stomach and de-vein, then place on the grill flesh side down for one minute. Turn them over, cook for another minute, season with salt, brush with butter, and presto – instant yum!
There are four main prawn fisheries spread from the north-eastern boundary of the Exmouth Gulf Prawn Fishery to Cape Londonderry. The Shark Bay Prawn Managed Fishery (SBPMF) is Western Australia’s highest producing prawn fishery. These fisheries target a range of prawns including western king prawns, brown tiger prawns, endeavour prawns and banana prawns.