Stanley Restaurant ★ 4.6
Stanley two-level Cantonese banquet hall at Howard Smith Wharves. Head chef Louis Tikaram runs Peking duck carved tableside, abalone and Cantonese seafood.
History
Queensland banana prawns (Fenneropenaeus merguiensis) are caught wild in the Gulf of Carpentaria and along the Queensland coast during the trawl season (April to November). Named for their pale yellow-banana colour, they are larger and sweeter than the smaller school or tiger prawns. The species supports Australia's largest wild prawn fishery. Brisbane wholesale fish markets at Eagle Farm receive the catch overnight; restaurants run them within 24 hours of landing. The Brisbane Christmas table seafood platter (oysters, Moreton Bay bug, prawns) almost always uses banana prawns served chilled with seafood sauce.
Common allergens: Crustacean
Make it at home
Ingredients
- 500g Moreton Bay banana prawns (head-on)
- 2 tbsp olive oil
- 1 lemon
- sea salt
- flat-leaf parsley
Method
- Heat olive oil in a heavy pan over high heat.
- Salt the prawns and sear 1-2 minutes each side until shells turn bright orange.
- Squeeze lemon over, scatter parsley, and serve immediately.
Tip from the editors. Buy Moreton Bay banana prawns from Northshore Hamilton on a Saturday morning; they are pulled from the bay overnight.
Where to eat queensland banana prawn
Queensland Banana Prawn in Brisbane
Blackbird Bar & Grill ★ 4.4
Blackbird occupies the riverside level of the Riverside Centre on Eagle Street, Brisbane CBD. Dry-aged steaks, Queensland seafood, Story Bridge views.
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