In Queensland we are so lucky with our seafood and boy do we love it… especially the iconic prawn!
But with so many different species all varying in size, texture and flavour it can be hard to pick your perfect prawn. Andrew Mirosch runs us through four of his favourite species here in Queensland.
The Endeavour Prawn
Next to your King Prawn or Tiger Prawn, the Endeavour can look a little plain. But what it lacks for in looks it certainly makes up for in flavour.
“It’s sweet as sweet,” said Andrew. “But it’s quite firm… just delicious.”
The Tiger Prawn
Characterised by those easily recognizable strips, the Tiger Prawn is another very firm variety. The flavour
isn’t as sweet as the Endeavour however, Andrew describes it as a very rich nutty flavour.
The King Prawn
The King Prawn isn’t referred to as king because of it’s size, it can be small, medium or large and it’s a good allrounder. Kings have an in between flavour… not too strong, not too sweet and it’s generally the market’s favourite.
The Bay Prawn
Also known as the Greentail or Greasyback Prawn, these are the babies of the prawns reaching a maximum of about 13cms at most. Their size of course means you have to put in the work when it comes to peeling, but the rewards are worth it… they are super sweet.
JAPANESE QLD TIGER PRAWNS AND COCONUT CURRY
Serves 4
Curry ingredients:
- 20 lrg green peeled and deveined Queensland Tiger Prawns
- 1 onion sliced
- 2 cloves garlic crushed
- 1 red chilli seeds removed diced
- 1 tsp oil
- 6 baby potatoes cooked peeled and halved
- 400ml coconut cream
- 6 square Japanese golden curry (available in Asian supermarkets and Woolworths)
- 250ml water
- Juice of 1 lime
- 1 cup roughly chopped coriander
Rice ball ingredients:
- Sushi rice
- Sushi seasoning
Method:
- For rice ball, cook sushi rice, seasoning well with mirin, rice vinegar and a little sugar as per packet instructions. Form into large balls, roll in sushi seasoning, and refrigerate.
- Sauté onion, garlic and chilly in oil.
- Add potatoes, coconut cream, curry and water.
- Simmer for 5-6 minutes until thick.
- Add prawns and cook until they just turn pink.
- Add lime juice and coriander. Cook for a further 2 -3 minutes.
- Serve with chilled sushi rice ball.
