THE LOW-DOWN ON PRAWNS
WITH ABSOLUTELY NO MENTION OF THOUSAND ISLAND DRESSING. PROMISE.
Nothing says Aussie summer quite like the warm sun on the back of your neck, a cold drink in hand, and a fresh plate of barbecued prawns. But besides flling our faces with them during the festive season, what do we know about these crustaceans? The food of choice for celebrations, they can be enjoyed throughout the year – if you know exactly what to look for. “Because of the variety we have across Australia, we can eat prawns all-year round,” says seafood guru John Susman of Fishtales in Sydney. “Most are better at certain times, and for particular culinary applications. For example, Skull Island tiger prawns from the Gulf of Carpentaria are the go-to prawn for size because they’re currently in season.” Fishermen trawl in cycles (from August to December) to avoid spawning patterns, then harvest when the prawns are at their largest – which is right now. a prawn,” explains Susman.
dark stripes, is characterised by savoury, umami notes, ideal for grilling – or battering in tempura and frying.
but only around two months a year, in April and May. not only will they be cheaper, they’ll taste better, too. 285 Rundle St; streetadl.com Banana prawns – popular in
The Boathouse by the Lake For: King prawn, Jerusalem artichoke, broccolini and marrow Grevillea Park, Menindee Dr; boathousebythe lake.com.au
Stokehouse For: Crumbed prawns with smoked chilli mayo and lime Sidon St, Chiswick For: Prawn and sobrasada
chilli and basil 65 Ocean St,