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.
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.
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.
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.
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.
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.
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.
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
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.
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.