Ocean-caught. Not farmed.
Most prawn in Singapore comes from a pond. This one was trawled out of the ocean off Hervey Bay, Queensland, and frozen on the boat the same day.
A wild prawn spends its life swimming and hunting instead of circling a feed pond. The meat is denser, you feel it when you bite in, and the sweetness comes through before you've added anything.
These prawns came off the boat at 74g to 92g whole — about 11 to 13 prawns per kg (this is roughly twice the size of a large supermarket prawn!). We've taken the shell off and left the tail fan on, so you get 4 to 5 meaty tails and nothing to throw away.
One pan, five minutes. Garlic butter. Skewered and grilled. Simmered in wine. Dropped into a laksa. No peeling, no smell on your hands.
How to cook it: thaw in the fridge, 90 seconds a side in a hot pan. It's ready the moment it curls and turns opaque — remember, wild prawn is denser than farmed prawn, so pull it early and let the residual heat finish the job to avoid toughening them.
Wild-caught off Hervey Bay, Queensland, by Australian Ocean King Prawn Company.
