Average yield is 45%. Has a sweet, medium flavour, low to medium oiliness and moist, firm flesh. Flesh is translucent when raw and white to pink with pinkish bands when cooked.
Farmed Prawns are more distinctly marked than wild, and are a brighter red when cooked.
After removing the head from a 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. Undercook, rather than overcook, them, as they will continue cooking in the residual heat.
