Prawns

Prawns are always a favourite with any gathering. Not only are they a good source of protein, they are easy to cook and serve for large gatherings, but can also be prepared as a special treat when served in a garlic sauce or barbecued with chilli flakes. Sourced from the north of Western Australia, Shark Bay and the Exmouth Gulf harvest a range of prawn species for use in many WA restaurants.

Don Hancey’s Cooking Tip
Western Australia equals prawns, prawns and prawns – who doesn’t love the old favourite prawn cocktail? The biggest tip I can give for the best prawn cocktail is to make your own cocktail sauce. If you don’t want to do that, buy a whole egg mayo, add a dash of tomato sauce, a few drops of Worcestershire and Tabasco sauces and a decent splash of brandy or whisky (or gin or vodka).

Another classic dish is garlic prawns. The tip here is to use fresh garlic and not the paste. Always remember when cooking seafood, especially prawns, to slightly undercook them as they will continue to cook once you take them from the pot, pan, steamer or BBQ. When cooking on the barbecue, simply split the king prawns in half, loosely rinse the head, clear stomach and de-vein, then place on the grill flesh side down for one minute. Turn them over, cook for another minute, season with salt, brush with butter, and presto – instant yum!

Experiences
Nestled in the southwest, The Studio Bistro in Yallingup is a renowned seafood restaurant that celebrates Shark Bay prawns. Their Brazilian head chef shares his South American culture through his renowned seafood moqueca dish. This popular menu item consists of a range of seafood including prawns from Northern WA.