| Note: Although prawns are available all year in the Tropical
North, there is a limited supply of prawns in January and
February as many trawlers come in for repairs during the
Cyclone season and to prepare for the opening of the new
season in March. |
|
ENDEAVOUR PRAWNS |
| Endeavour Prawns are the most pale of the
tropical varieties and are definitely a local delicacy - we
love the. Endeavour Prawns have the softest flesh of the
local varieties. They are also the most commonly caught local
prawn and as such, are prices most reasonably.
|
Cooked Endeavour Prawns |
| |
|
TIGER PRAWNS |
| Tiger Prawns present beautifully with the
brightest of tiger like stripes along their shells (hence the
name). They make a popular and spectacular addition to the
famous Aussie barbeque. They were in fact the variety used by
Paul Hogan when he made this local custom famous.
Tiger Prawns have the firmest flesh of the local varieties
and command a higher price due to their export demand. |
Tiger Prawn Meat |
| |
|
BANANA PRAWNS |
| Another pale variety of Tropical prawn, the
Banana Prawn also has the thinnest shell. Delicious prepared
in any prawn recipe, Banana Prawns are another favourite
amongst many of our customers, but are also in demand for
export. Predominantly caught in a short season from February
to April, so supply is not always available. |
Banana Prawn Cutlets |
| |
|
KING PRAWNS |
| Without the same range of varieties
nationally, King Prawns are the most popular prawn nationally.
Their meat is sweeter with an excellent texture (not too soft,
not too firm) and the shell colour is magnificent. The term
"King" refers to the species, not the size. |
Green King Prawns
|
