Fresh Kuruma Prawns, Sweet and Succulent

Recognisable by the bold dark bands across the shell and the fan of blue, yellow and red at the tail, kuruma prawns are the premium prawn of the Indo-Pacific. They grow large, carry a deep, lobstery sweetness, and hold their shape beautifully however you cook them.

Why you'll love it

• Large and meaty — a substantial bite, far denser than ordinary farmed prawns.
• Deep natural sweetness — a flavour that stands up to chilli, garlic and smoke.
• Striking to look at — the banded shell and coloured tail make a platter on their own.
• Forgiving to cook — firm flesh resists overcooking far better than softer species.

How to cook it

Split and grill with garlic butter, sauté in olive oil with chilli and lemon, poach briefly for a seafood cocktail, or steam and serve chilled with a dipping sauce. Two to three minutes a side is usually enough — pull them while the flesh is still glossy.

Storage

Supplied as a 2 kg pack, chilled. Keep at 0–4°C and cook within two days for the best texture. Can be frozen on arrival; thaw in the fridge.