IT’S OUR LOW-FAT ISSUE!
November’s warm weather means one thing: bikini season is just around the corner! But don’t panic –...
more »
A little wine in your cooking adds a new dimension of richness and flavour to meals. Now Leggo's has...
There are many types of berries. Some may sound made-up but all of these are real, except one. Can you find...
Expert guide > Guide to prawns
Guide to prawns
They're eaten all year round, but it's at this time
of year that prawns really shine. From simple sandwiches made with cooked prawns to a party platter of crispy prawns with dipping sauces, they star
in a range of delicious dishes that are perfectly suited to the warmer months. Buy cooked prawns to make delicate salads, or transform green (uncooked) prawns into flavoursome favourites, such as garlic prawns, in minutes. You can also use peeled prawn meat (see What's In Store?, right) to make prawn mince, which is great for making Asian-style dumplings, patties and skewers.
Prawns are good for you, too. They're high in protein
and eating them is a great way to help make sure you and your family get enough iron, zinc and vitamin E. Prawns
also contain heart-friendly omega-3 fatty acids. Cooked using healthy methods such as grilling, steaming and
stir-frying, and with "good" fats such as olive oil, they're
also very low in fat and saturated fat.
Prawns are quick and easy to prepare and, with a little know-how, you can enjoy them at their best.
Prawns are sold cooked as well as raw, and frozen as well as fresh. They may be sold in the shell, or peeled (peeled prawns are referred to as prawn meat). As a general guide, 1kg of prawns in the shell provides about 24 medium to large prawns, which equals about 500g of peeled prawn meat. Here are the three forms of prawns you'll find available from the seafood counter, and in the frozen seafood section, at Woolworths.
read on below advertisement
Green prawns
These are uncooked prawns. They have translucent flesh
that changes colour when cooked.
Cooked prawns
These prawns are boiled at sea as soon as they're caught.
The flesh is opaque and pale orange.
Frozen prawn meat
These prawns are peeled before being frozen. You can buy them green (pictured above) or cooked.
of year that prawns really shine. From simple sandwiches made with cooked prawns to a party platter of crispy prawns with dipping sauces, they star
in a range of delicious dishes that are perfectly suited to the warmer months. Buy cooked prawns to make delicate salads, or transform green (uncooked) prawns into flavoursome favourites, such as garlic prawns, in minutes. You can also use peeled prawn meat (see What's In Store?, right) to make prawn mince, which is great for making Asian-style dumplings, patties and skewers.
Prawns are good for you, too. They're high in protein
and eating them is a great way to help make sure you and your family get enough iron, zinc and vitamin E. Prawns
also contain heart-friendly omega-3 fatty acids. Cooked using healthy methods such as grilling, steaming and
stir-frying, and with "good" fats such as olive oil, they're
also very low in fat and saturated fat.
Prawns are quick and easy to prepare and, with a little know-how, you can enjoy them at their best.
Prawns are sold cooked as well as raw, and frozen as well as fresh. They may be sold in the shell, or peeled (peeled prawns are referred to as prawn meat). As a general guide, 1kg of prawns in the shell provides about 24 medium to large prawns, which equals about 500g of peeled prawn meat. Here are the three forms of prawns you'll find available from the seafood counter, and in the frozen seafood section, at Woolworths.
read on below advertisement
Green prawns
These are uncooked prawns. They have translucent flesh
that changes colour when cooked.
Cooked prawns
These prawns are boiled at sea as soon as they're caught.
The flesh is opaque and pale orange.
Frozen prawn meat
These prawns are peeled before being frozen. You can buy them green (pictured above) or cooked.
Recipes Michelle Southan Photography Sue Ferris & Alan Benson Styling Jane Hann & Saskia Hay
1 | Single page
