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Cooking Red Spot King Prawns | Recipes for Prawns & Shrimp



Cooking Red Spot King Prawns:

The Red Spot King Prawn is a reef prawn and is available year round with peaks from February to June. The NT fishery is closed from December to March and again in July. Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell. Prawns are highly perishable in their raw state and so are often frozen or boiled at sea as soon as they are caught. If cooking with Prawns, buy green (raw) Prawns, as cooked Prawns will toughen if reheated.

The Red Spot King Prawn is a reef prawn it likes to stay within 30 kilometres of coral reefs. Caught mainly in central Queensland from around the Gladstone to Bowen region, the Red Spot King prawn is a popular choice in Queensland seafood restaurants because it really quite attractive with a cute red spot on the tail section. Expect to pay a little less for Red Spot King Prawns than for Eastern King Prawns.

Season
Available year round with peaks from February to June. The NT fishery is closed from December to March and again in July.

Size and Weight
Commonly 40-50g and 10-21cm body length, with Eastern the largest and Redspot the smallest. Eastern can grow to 30cm.

Price
High priced, with larger prawns fetching the highest prices and Western and Redspot generally cheaper than Eastern.

To Buy
Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell. Prawns are highly perishable in their raw state and so are often frozen or boiled at sea as soon as they are caught. If cooking with Prawns, buy green (raw) Prawns, as cooked Prawns will toughen if reheated.

To Store
Leave Prawns in their shells until just before using and store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months below -18C. Once thawed, frozen Prawns should not be refrozen.

To Cook
Average yield is 45%. Has a rich flavour, low-medium oiliness moist flesh with a medium-firm texture. Flesh is translucent when raw and white with pinkish bands when cooked. After removing the head from a fresh green Prawn, hold the Prawn straight and gently pull the end of the digestive tract (from the head end), it will usually come out in one go. If it breaks off, use a thin skewer to hook it out from the back. In cooked Prawns, cut the back open to remove the digestive tract.

Cooking Methods
Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. The firm flesh holds together well in soups and curries and threaded on skewers for kebabs. Like all seafood, Prawns require very little cooking. It is always better to undercook, rather than overcook, them, as they will continue to cook in the residual heat. King Prawns have a particular tendency to become tough if not handled correctly.

 

Nutritional Information
For every 100 grams raw product
for Prawn meat.

Kilojoules 399 (95 calories)
Cholesterol 121 mg
Sodium 185 g
Total fat (oil) 0.8 g
Saturated fat 36% of total fat
Monounsaturated fat 23% of total fat
Polyunsaturated fat 41% of total fat
Omega-3, EPA 39 mg
Omega-3, DHA 49 mg
Omega-6, AA 45 mg

HOW MUCH SEAFOOD TO BUY:
Prawns
:
Small 40-60 prawns per kilo
Medium 20 - 40 prawns per kilo
Large 10 - 20 prawns per kilo
- Allow approx. 300 - 400 grams per person.

PRAWN RECIPES

Prawns or Shrimp Cocktail - Shrimp deep fried with an interesting coating of tandoori, garlic, lemon, ginger and chili

Barbequed Prawns (Shrimp) - Prawns marinated in a beer and herb sauce, bake and serve with crusty bread to soak up the sauce.

Prawn, Asparagus and Noodle Stir Fry - Prawns with cellophane noodles, asparagus, ginger, spring onions and fresh coriander.

Garlic Prawns or Shrimp - Garlic, white wine and brandy creamy sauce.

King Prawn Salad with Chilli, Cucumber & Watercress - Thai style salad, very refreshing.

Satay Prawns with Garlic Snakebeans - Shrimp marinated in a satay sauce and stir fried with snake beans.

Shrimp or Prawn Recipes from How To Cook Fish & Seafood

Basic Cooked Prawns
How to cook raw prawns to eat or use in a recipe that calls for cooked prawns.

 
Recipe Risotto with Squid Ink & Prawns Recipe Fried Shrimp & Calamari Recipe Rice and Squid with Prawns Recipe Italian Prosciutto Wrapped Prawns
Risotto with Squid Ink
& Tiger Prawns
Fried Shrimp & Calamari Rice and Squid with Prawns
- Arroz de Lula
Italian Prosciutto Wrapped Prawns

 

How to Purchase the Freshest Prawns or Shrimp - Fresh cooked shrimp are actually cooked on board the vessel of capture the moment they are caught and then refrigerated for maximum freshness before being delivered to the markets which will be normally or hopefully within 24hrs of capture.

How to peel a Green or Raw Prawn
Sydney Fish Market provides step by step instructions on how to peel a 'green' or raw prawn perfectly!


About Red Spot King Prawns:

Sizes of Prawns:
Prawns are graded according to the number of prawns per pound (445 grams) or per Kilo (1000gms)

U/10 = under 10 prawns per pound (extra large) (between 16 to 20 prawns to the Kilo)

10/20 = 10 to 20 prawns per pound (medium) (between 22 to 42 prawns to the kilo)

20/30 = 20 to30 prawns per pound (small to medium) (between 44 to 67 prawns to the kilo)

300/500 = 300 to 500 prawns per pound (extra small - shrimps) (between 675 to 1124 prawns to the kilo)

S & B = Soft and broken prawns - these are export 2nds due to slight damage or soft shell due to prawn malting just prior to capture.

Tips:- when comparing prices always compare by asking the count per pound - the lower the count the larger the size. The larger the size the higher the price


 

See Also:
Red Spot King Prawn (Penaeus longistylus) Photographs and Information
Cooking Red Spot King Prawns | Recipes for Prawns & Shrimp
Commercial Fishery for Red Spot King Prawn (Penaeus longistylus)

 


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