The Food Coach

Queensland farms over 75% of prawns in Australia, NSW 22% and NT 3%.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

To Buy:

Farmed prawns are available whole and sold fresh. Buy from the fish market. For both cooked or green prawns, look for a firm body with moist flesh and the shell tight and intact. There should be a pleasant fresh smell and no sign of black.

To Store:

Whether in the refrigerator or freezer, leave prawns in their shell. This protects them against dehydration, keeping in moisture and flavour. To refrigerate, place cooked prawns in a covered plastic container or in an airtight plastic bag on a plate.

Tips & Tricks:

De-vein by slitting the centre back with a very fine-bladed knife and pull the vein out. A serve of prawns is equal to about 15 prawns.

Cooking Tips:

Do not re-cook cooked prawns. Green prawns are can be grilled, barbecued, stir-fried, deep-fried, or boiled. Prawns are translucent when raw and turn white with pinkish bands when cooked. Avoid overcooking.

Find recipes with Farmed Prawns

Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

0.0

Fat (g):

0.5

Monosaturated Fat , g:

0.1

Vitamin B12:

Zinc:

Magnesium:

Amines:

Low

Glutamates:

n/a

Energy (kJ):

334

Protein (g):

18.5

Saturated Fat, g :

0.1

Niacin (B3):

Calcium:

Potassium:

Sodium:

Salicylates:

Very low

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.