prawn Cutlets raw local 300gm pack

Caught local on our commercial trawler fishing fleet between Tweed Heads and Ballina.

Great for the BBQ, Stir-fry's and Garlic prawns. A real party starter.

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

Average yield is 45%. Has a sweet, mild flavour, low to medium oiliness and moist flesh with a medium 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, or make a small incision along the back and remove it.

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 once they are removed from the pan.

Banana prawns are most commonly used in hot dishes rather than bought cooked and served cold.

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,