Available wild-caught. It is a bottom-dwelling, deepwater Prawn found mainly on muddy bottoms at depths of 350-550m and caught mainly by demersal trawl nets off the NSW coast from Port Stephens to Ulladulla, with a small commercial catch off north-western WA, though it does occur around most of the Australian coast from far north Queensland south to north-western WA.

DIVE DEEPER

COMMERCIAL NAME

Royal Red Prawn

Method of Capture

Region

Other names

Jack-knife Shrimp, Pink Prawn, Redspot King Prawn.

Scientific Family

Solenoceridae (Penaeid Prawns).

Seasonality

Available year round.

Size

Average 25g and 7-10cm, but can grow to 20cm.

Price range

Low priced.

Alternative Species

Other Prawns, Bugs, Marron, Redclaw, Rock Lobsters, Yabby.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Look for brightly coloured, firm, intact, lustrous shells, without any discolouration, particularly at joints, and a pleasant fresh sea smell.Unlike most Prawn species, Royal Reds 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

Royal Red Prawns are most commonly sold peeled and frozen, as the flesh spoils very quickly. They 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, soft flesh, which is pink even when raw.It has a thinner shell than other prawns and tends to give off more liquid when cooked, making it advisable to slightly reduce the liquid in recipes if using Royal Red Prawns.Make an incision along the back of the Prawn to remove the digestive tract.

COOKING METHODS

Royal Red Prawns are 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

Frozen Prawns, whole and as peeled tails, are imported, mainly from South East Asia. Vannamei Prawns (

Find similar species by tag

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.