Australian Prawns

Love Australian Prawns

We all have fond memories of Christmas spent with family and friends enjoying each other's company and great Australian prawns.

But why wait until Christmas or Easter to enjoy the sweet taste and good times that go with our fresh local product? There is much to celebrate with Australian prawns - whether it's summer, winter, a birthday, a 10th anniversary or a second date. Because it's pay day or just a great day, Australian prawns can be enjoyed year round. Simply look for the Love Australian Prawns logo wherever you buy quality seafood.

Australian Prawns


A platter of prawns may seem indulgent, but prawns are not just delicious, they're nutritious, so it's a good thing to dive in.

High protein, low fat, zero carbs.

Prawns are a good source of protein and are low in fat. They are also a good source of Omega 3 EPA + DHA.

Omega 3 and 6 polyunsaturated fatty acids, better known as PUFA's or "good fats" are important ingredients to our health that the body cannot make on its own - we have to find them in food.

Omega 3 fatty acids (EPA+DHA) contain anti-inflammatory properties which can reduce the risk of heart disease and arthritis symptoms and are believed to reduce the risk of developing some cancers.

Prawns are rich in important elements needed for a balanced system. They are a good source of copper which is necessary for normal energy production and copper contributes to normal growth and development in children.

Magnesium plays a role in bone development and nerve and muscle function.

Selenium is an anti-oxidant which assists in maintaining thyroid health and the body's immune system.

Prawns are also a good source of phosphorous. It helps protect the blood's acid/base balance and transports energy.

Prawns are a good source of iodine which is necessary for production of thyroid hormones and normal neurological function. Iodine is necessary for normal cognitive function.

The Truth About Cholesterol

For a long time it was assumed that cholesterol in prawns became cholesterol in the blood. This is not so as your liver controls blood cholesterol content. According to the Heart Foundation, eating too much saturated fat causes (bad) LDL cholesterol in your blood to increase. Consumption of Omega-3 fats found in prawns in fact reduces the amount of LDL cholesterol and increases the blood content of (good) HDL cholesterol. In other words, it's the saturated fats in foods, not cholesterol, that causes health problems.


Sustainability is more than just ensuring prawns are fished or farmed so they remain abundant. It's also about the impact on connected ecosystems and how much water, land and energy is used from water to waiter, from sea to final serve.

Ensuring Abundant Stocks

Australia's fisheries are carefully managed to be sustainable. Scientists set the limits and the fishers catch within those - and often much less. Fishing effort is controlled, monitored and constantly cross checked by a number of authorities to ensure Australian fisheries are amongst the best managed in the world. Bycatch reduction devices, such as TED - or turtle exclusion devices have been mandatory for well over a decade, and reduced the incidence of accidental turtle capture by 99%.

All trawl fisheries in Australia comply with the Federal EPBC Act. The Spencer Gulf and Northern Prawn Fishery, one of Australia's largest, have both acheived Marine Stewardship Council certification - the gold standard in 3rd party internationally recognised certification. By 2016 any prawn you find in a supermarket will be certified as sustainable.

Efficient Use of Land and Water

Prawns may be more nutritious than beef, lamb, pork or chicken, but they are also kinder to our ecosystems. Agricultural production, especially livestock consumes more fresh water than any activity humans engage in. Livestock only drink about 1.3% of the water consumed, the rest goes towards hay and grain. Producing 1kg of fresh beef requires about 12kg of grain and 30kg of hay, which also requires 100,000 litres of water and prime land to grow.

Chicken production is a little more efficient - 1kg of broiler can be produced with about 2.3kg of grain which in turn requires 3500 litres of water.

But prawns only require 1-2 times their body weight in feed to grow - and that food - leaf and vegetable material, plankton etc is abundant in the wild.

Of course wild catch prawns use no land at all, and aquaculture makes use of marginal land that is of no use for crops or grazing. In some places, such as in South East Queensland, prawn farms can return water cleaner than they remove it.

Unlike agriculture, there is no sediment runoff containing fertilisers or pesticides in any method of prawn production.

Because prawn farming uses only salt water, it is also a drought resistant method of food production.

Low in the food chain, highly desirable

Prawns feed on plankton, vegetable material and smaller simple organisms and they are so efficient at turning feed into body weight they can achieve between 1:1 and 3:1 feed to body weight ratios.

Sustainable Science

What does the science say about the health of our prawn stocks? If you want to dig deeper and examine the sustainability credentials fishery by fishery, then the Fisheries Research and Development Corporation's wonderful resources are at your disposal.
Eastern King Prawns, Blue and Red Endeavour Prawns, Tiger Prawns, Western King Prawns, White Banana Prawn.


Try these 5 recipes suitable for any celebration with Australian Prawns. From the super easy bloody mary mayo to the grand entertainer for a group, garlic prawn pasta, these recipes have been designed to make the most of the unique flavour and freshness of locally caught or grown Australian Prawns. Enjoy!

Australian Prawns & Bloody Mary Mayonnaise

  • 2 kilos cooked whole Australian prawns
  • 2 cups whole egg mayonnaise
  • 3 tablespoons tomato juice
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • Fresh lemon and celery salt to serve

Place the mayonnaise, tomato juice, Tabasco and Worcestershire sauce in a bowl and mix to combine.
Serve with fresh cooked Australian prawns, lemons and celery salt.

Modern Prawn Caesar Salad

  • 32 medium cooked Australian prawns
  • 12 thin slices of baguette
  • Olive oil for brushing
  • 2 cups finely grated Parmesan cheese
  • 8 slices prosciutto
  • 500g cherry tomatoes on the vine
  • 2 baby cos lettuce, cut into quarters
Buttermilk dressing
  • 1½ cups buttermilk
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon finely chopped chives
  • Sea salt and freshly cracked black pepper

To make the dressing place the buttermilk, Dijon, white balsamic and chives in a bowl and whisk to combine.
Preheat oven to 160C. Brush the bread with olive oil and sprinkle with Parmesan on both sides, pressing down to ensure the Parmesan sticks.
Peel the prawns, leaving the tails intact.
Place the bread, prosciutto and tomatoes on baking trays lined with non-stick paper and bake for 12 minutes or until golden and tomatoes are juicy. Set aside to cool.
Place wedges of cos lettuce on four serving plates, top with prawns, prosciutto, tomatoes and Parmesan croutons. Spoon over buttermilk dressing to serve.

Lime and Lemongrass BBQ Skewered Prawns

  • 24 extra large green Australian prawns
  • 2 stalks lemongrass, white part only, finely chopped
  • 2 long green chillies, finely chopped, plus extra for rice
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sugar
  • 1 tablespoon fish sauce
  • 2 tablespoons vegetable oil
  • 2 cups jasmine rice
  • ¼ cup coconut cream
  • ½ teaspoon table salt
  • Fresh coconut, lime, cucumber and mint to serve

Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
Place lemongrass paste and vegetable oil in a large bowl and combine. Peel the prawns leaving the tails on. Add prawns and toss to coat. Thread onto skewers lengthways.
Cover and refrigerate for 1 hour to infuse flavours.
Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water. Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear. Reduce heat to low and cook covered for another 5 minutes. Remove from heat and stir through coconut cream, salt and extra chilli. Allow to stand for 5 minutes, covered.
Preheat a chargrill or barbeque and cook for 1‐2 minutes each side or until just cooked through.
Serve with fresh coconut, cucumber, mint and lime

Salt and Pepper Prawns

  • 2 kilos small green Australian prawns
  • 1 cup cornflour
  • Vegetable oil for deep-frying
Salt and pepper mix
  • 2 teaspoons white peppercorns
  • 2 teaspoons Sichuan pepper
  • 1 tablespoon sea salt flakes

To make the salt and pepper mix, place the white pepper and Sichuan pepper in a mortar and pestle and grind to a powder. Add the salt and mix to combine then set aside.
Preheat oil in a large saucepan or wok to 190 C.
Place the cornflour and half the salt and pepper mix in a bowl and mix to combine.
Peel prawns leaving tail intact. Add to mix and toss to coat. Shake of any excess flour and cook in batches for 2‐3 minutes or until golden and crisp. Drain on kitchen paper and serve with fresh lemon and extra salt and pepper mix.

Garlic Prawn Pasta

  • 24 medium green Australian prawns
  • 400g spaghetti
  • 80g butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, sliced
  • 2 teaspoons dried chilli flakes
  • 1 lemon, zested
  • 2 tablespoons lemon juice
  • ¼ cup flat-leaf parsley leaves, chopped
  • Sea salt and cracked black pepper

Peel the prawns and cut them in half lengthways.
Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.
Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.
Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.
Add the pasta, lemon juice, parsley and reserved pasta water.
Season with sea salt and freshly cracked black pepper and toss to combine.