← Field Guide
King Prawn
Melicertus latisulcatus
Large, firm-fleshed prawn with a clean sweet snap when cooked.
Spring through autumn
From boat to bench
King prawns are taken by demersal trawlers working sandy sea floors after dark when prawns emerge from the substrate to feed. Hauls are sorted on deck, snap-frozen or iced in brine within minutes, and graded by count to lock in firm flesh and a clean shell.
Health benefit
Low-calorie protein loaded with iodine, selenium and astaxanthin antioxidants.
Easy Recipe
Garlic Butter Grilled Prawns with Lemon Rice & Charred Asparagus
Serves 4·25 minutes
Ingredients
- 16 green king prawns, butterflied
- 80g softened butter
- 3 garlic cloves, finely grated, zest of 1 lemon
- Flat-leaf parsley, sea salt, cracked pepper
- 1.5 cups basmati rice, 3 cups water
- Juice of 1 lemon, knob of butter (for rice)
- 2 bunches asparagus, trimmed
- Olive oil and sea salt
Method
- 01Rinse rice, simmer covered with water 12 minutes, rest 10 minutes, then fork through lemon juice and butter.
- 02Toss asparagus in olive oil and salt, char on a hot grill 2–3 minutes until just tender.
- 03Mash butter with garlic, lemon zest, parsley and a pinch of salt.
- 04Lay prawns shell-side down and dot the flesh with the butter.
- 05Grill under high heat for 3–4 minutes until the flesh turns opaque.
- 06Serve prawns over the lemon rice with asparagus alongside and pan juices spooned over.
