Prawns

Prawns from Australia are a real treat -even the small school prawns look enormous compared to those found in Europe. Fresh prawns are caught off prawn trawlers in Northern Queensland. Most prawns sold in the fish markets today are farmed.

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:

There are many different varieties, cooked and uncooked (green), frozen, large and small. The most important thing is that the prawns are fresh. Fresh, uncooked is best. Look for fresh green prawns with a fresh smell and no hint of black oozing juices or blackness around the head. If they are unavailable buy frozen green prawns. Buy cooked prawns direct from the market and check that they've been cooked the same day.

To Store:

Cook and eat them the day of purchase, or freeze green prawns for up to 3 months.

Tips & Tricks:

Never buy cooked prawns and re-heat them.

Cooking Tips:

1 kg prawns yields approx 500g prawn meat. (Source: Stephanie Alexander's Cooks Companion.) To boil green prawns: Remove the shells and devein them. Drop the prawns into well-salted boiling water bring the water back to boil quickly before reducing to simmer to cook for 3 - 4 minutes.

Find recipes with Prawns

Nutrition per 1 Cup:

Weight (grams):

153

Carbohydrates, g:

0.0

Fat (g):

1.1

Monosaturated Fat , g:

0.2

Niacin (B3):

Calcium:

Zinc:

Potassium:

Phosphorus:

Amines:

Low

Glutamates:

n/a

Energy (kJ):

646

Protein (g):

35.6

Saturated Fat, g :

0.2

Omega 3's (g):

Vitamin B12:

Iron, mg:

Selenium:

Magnesium:

Sodium:

Salicylates:

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.