THE LOW-DOWN ON PRAWNS

GQ (Australia) - - TASTE TRAVEL -

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

BAR­TON ACT

The Boathouse by the Lake For: King prawn, Jerusalem ar­ti­choke, broccolini and mar­row Gre­vil­lea Park, Menindee Dr; boathouse­bythe lake.com.au

BRIS­BANE QLD

Stoke­house For: Crumbed prawns with smoked chilli mayo and lime Si­don St, Chiswick For: Prawn and so­brasada

chilli and basil 65 Ocean St,

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