8/12 Per Lb, 11/15 Per Lb, 12/15 Per Lb, 13/15 Per Lb, 16/20 Per Lb,21/25 Per Lb, 31/40 Per Lb, 41/50 Per Lb, 51/60 Per Lb
5kg Per Box
Method of Catch
FAO 057 / 051
Prawns are large and flavorsome. Their majestic red striping makes for impressive presentation and they are often the choice of top hotels and restaurants. Grilling, barbecuing or flambéing prawns in their shell are among the most popular cooking methods, as are pan and deep-frying. It is important to note that prawns cook quickly and that overcooking may cause the flesh to become tough. When cooking, add them to the heat as late as possible. Their flavour will be enhanced by marinating in olive oil, lemon juice and lashings of garlic for one hour to tenderise and par-cook the flesh.