COOKING THE PERFECT PRAWN

You don’t have to be a sous chef or pay 5-star restaurant prices to enjoy the best Australian seafood. The most important rule is the K.I.S.S principle – Keep It Simple Stupid!

Don’t over-complicate the cooking process. If you have the best, export-quality, Australian prawns available, let the freshness of the ocean and superior taste of the product speak for itself. That’s what the Wild Prawns experience is all about.

See more great recipes and tips on the Queensland Catch website.

7 easy steps to the serving up wild-caught Australian prawns, cooked to simple perfection

STEP 1

Cooking the perfect prawn is literally as easy as boiling water! The first thing to do is put a pot of water on the highest heat setting and bring it to a rolling boil.

STEP 2

Throw in a handful of salt (rock salt or sea salt is best)

STEP 3

Add your thawed, green Wild Prawns in batches of no more than 500grams – about 10 medium prawns – at a time

STEP 4

Take a beer and crushed ice from the esky and fill sink with water. Add ice and more salt (at least two handfuls) to water to make a brine solution. Drink the beer.

STEP 5

Allow water in pot to return to the boil; continue cooking for 1 minute (small to medium prawns) or 2 minutes (large prawns). When ready, cooked prawns tend to float to the surface, turn opaque and slightly pink in colour and a small gap appears between the body of the prawn and its shell.

STEP 6

Remove Wild Prawns from boiling water and place immediately in iced water to prevent overcooking. Repeat process until all prawns are cooked.

STEP 7

Serve your perfect Wild Prawns just as they are, chilled on ice with lemon wedges, or accompanied by your favourite seafood dipping sauce. Provide a finger bowl and an extra dish for discarded shells.

Be sure to tell your guests they are eating the freshest, tastiest Wild Prawns from the clean northern Australian ocean. Enjoy!