History
The banana prawn (Fenneropenaeus merguiensis) is widely caught for food. In Australia it lives from the New South Wales and Queensland border around the north to Shark Bay in Western Australia, and trawlers catch it mainly between Exmouth Gulf and Brisbane, the bulk of the catch coming from the Gulf of Carpentaria. It is available all year with peak supply in April; the Northern Territory fishery closes from December to March and again in July. Most are 14 to 17cm long and weigh 20 to 30g.
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Common allergens: Crustacean
Make it at home
Ingredients
- 500g raw 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. Keep prawns in their shells until just before cooking, in an airtight container in the fridge, and use them within three days.
Where to eat queensland banana prawn
Queensland Banana Prawn in Brisbane
Featured by TableJourney as a signature dish of Brisbane. See where to eat Queensland Banana Prawn in Brisbane or the Brisbane signature dishes guide.
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