Prawn Cutlets Garlic 1kg

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 -18ºC. Once thawed, frozen Prawns should not be refrozen.

 TO COOK

 Generally sweeter than larger Prawns, Bay Prawns have a mild, sweet flavour, low-medium oiliness and moist, firm flesh.

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, or make a small incision along the back and remove it.

In cooked Prawns, cut the back open to remove the digestive tract. Very small Prawns can be eaten whole, shell and all.

 COOKING METHODS

 Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. Bay Prawns are most often boiled. The firm flesh holds together well in soups and curries.

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 once they are removed from the pan.

Cooked Prawns are good in salads and sandwiches, or eaten cold with a dipping sauce, but don’t use them in a cooked dish, as reheating will make them tough.

GOES WELL WITH

Butter, chilli, garlic, ginger, herbs, lemon, lime, mayonnaise, olive oil, salad greens, soy sauce, tomato.

ALLERGY ADVICE: CONTAINS CRUSTACEA.

PRODUCT OF AUSTRALIA,