SPECIES

Mantis Prawn

Squillidae

Also known as the Mantis Shrimp, Sea Locusts, Prawn Killers, Thumb Splitters, and other less polite versions of that last one, the Mantis Prawn is one of Australia’s most interesting edible species. They can be put into two groups – ‘spearers’ and ‘smashers’, based on the appendages they use to hunt. There’s too much fascinating information about this species to list here, but we will say that when very fresh, this is one of the sweetest things that swim. Mantis Prawn are best eaten unadorned – blanche in boiling water for a few seconds, peel the shell off the tail, and extricate the flesh. A few drops of lemon juice and a sprinkle of salt is all you need. The Mantis Prawn is one of the weirdest and best things you can eat. They make for excellent sashimi!

DIVE DEEPER

COMMERCIAL NAME

Mantis Prawn

Method of Capture

Trawl

Region

Eastern Australia
Northern Australia

Other names

Mantis Shrimp, Sea Locusts, Prawn Killers, Thumb Splitters

Scientific Family

Squillidae

Seasonality

Available year round, peaking from December-May.

Size

Commonly 3-22kg and 50-90cm, but can grow to 55kg and 127cm.

Price range

"Medium priced.
High priced."

Alternative Species

Mackerels, Striped Marlin, Swordfish, Tunas.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Look for firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell. Unlike most prawn species, Mantis Prawns are rarely cooked at sea. They are sometimes frozen at sea, but mostly they’re just chilled and, once ashore, processed into frozen prawn meat. If cooking with prawns, buy green (raw) prawns, as cooked prawns will toughen if reheated..

STORAGE TIPS

Mantis prawns can be stored frozen for up to 3 months below -18ºC. Thaw frozen prawns overnight in the refrigerator just before needed. Once thawed, frozen prawns should not be refrozen.

COOKING TIPS

Average yield is 45%. Has a mild flavour, low-medium oiliness and moist flesh. Make an incision along the back of the prawn to remove the digestive tract.

COOKING METHODS

A less expensive alternative in dishes where the appearance of the whole prawn is not essential, such as where they are battered or the meat is chopped or minced. Deep-fry, pan-fry, stir-fry, grill or barbecue.

Flavour pairings

Butter, chilli, garlic, ginger, herbs, lemon, lime, mayonnaise, olive oil, salad greens, soy sauce, tomato.

IMPORTS

No.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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