King prawns
A firm, juicy, and slightly sweet shellfish. It cooks in very few minutes and works particularly well in rice dishes, pasta dishes, stews, grilled dishes, and stir-fries.
What it offers and why to use it
A firm, juicy, and slightly sweet shellfish. It cooks in very few minutes and works particularly well in rice dishes, pasta dishes, stews, grilled dishes, and stir-fries. Peel and devein when required, then grill, sauté, steam or add near the end of rice, pasta and stew recipes to avoid overcooking.
A firm, juicy, and slightly sweet shellfish. It cooks in very few minutes and works particularly well in rice dishes, pasta dishes, stews, grilled dishes, and stir-fries.
From shopping to cooking
Choose
Choose prawns with a clean sea aroma, firm glossy flesh and intact shells. Avoid specimens that are slimy, dry or smell of ammonia.
Store
Keep at 0–4 °C, covered and separate from ready-to-eat food, and cook as soon as possible. Defrost frozen prawns in the fridge.
Prepare
Peel and devein when required, then grill, sauté, steam or add near the end of rice, pasta and stew recipes to avoid overcooking.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, lemon, parsley, chilli, tomato, rice and pasta.
How to substitute it
Use another prawn variety of similar size, adjusting the cooking time; firm fish or squid provide a different but workable seafood option.
Recipes with king prawns
Crisp kataifi prawns with pineapple sauce
Pescatarian
Three-fish and shellfish stew
Pescatarian
King prawn casserole with potatoes and mushrooms
Pescatarian
Megrim and king prawn rolls with seafood sauce
PescatarianIs any information missing? You can report a nutrition or practical correction.
Suggest a correction →