Lukina SA King Prawn Cutlet (Raw) (Frozen)

Unique Cold Water Flavour

Warm water is what usually drives a prawn population — it stimulates growth, movement, breeding and feeding. Spencer Gulf King prawns are unusual in that they live through a cold winter in the gulf, and that slower, colder season is what gives them their deep, complex flavour and better shelf life. The fishery works the grounds from November to December and again from March to June, when the prawns are most active.

Prepared On The Boat

Processed into cutlets at sea and snap frozen at their best: shell off, vein out, butterflied, tail left on. Every gram in the pack is meat — nothing to peel, nothing to throw away, and the split back means seasoning gets in and the prawn lies flat in the pan.

Two Sizes

Both are 500g packs. The smaller the count, the larger the prawn — a count tells you roughly how many cutlets make up a kilogram.

• 8/12 — the larger grade. Choose it when the prawns are the centre of the plate: grilled, skewered, or served whole.

• 11/15 — still a big cutlet, and the one to use when the prawns are going into a stir fry, a curry or a pasta.

No Additives

No growth hormones and no antibiotics — wild caught, and presented as they came out of the gulf.

Cooking

• Garlic butter: hot pan, two minutes a side, garlic and parsley at the end.

• Salt and pepper: dusted and flash fried, tossed with chilli and spring onion.

• Steamed with garlic and vermicelli: the butterflied back is made for it — 6 minutes.

• Stir fry or curry: added at the very end so they stay tender.

The one rule: a prawn is done when it turns opaque and curls into a C. Curled tight into an O means it has gone too far.

Handling

• Origin: Spencer Gulf, South Australia

• Weight: 500g per pack

• Keep: frozen at −18°C. Thaw in the refrigerator, pat dry before cooking, and do not refreeze.