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Banana Prawn

Where Caught

Found
Found and caught

Map of Australia showing where Banana Prawn are found and caught.

When Caught

Caught year round, with peak supply in April. The banana prawn fishery is closed from December through March and again in July in the Northern Territory. In Western Australia it is closed from December through February. Various trawl fishery closures occu

Important Features

Wild/Farmed: Wild and Farmed
Habitat: Saltwater

Banana Prawn Research

FRDC provides a comprehensive search of the latest research papers and images on Banana Prawn

Remarks

Banana prawns are an economical alternative to the king prawn species.

Banana prawns are mostly caught during the day, and in some areas good annual catches are linked with heavy rainfall earlier in summer.

The two species can be distinguished by their leg colour red in the redleg banana prawn, and cream or yellow in the white banana prawn.

Imports

Borneo, Indonesia and Myanmar

Common Size

14 to 17 cm body length

Overseas Names

General: Indian white prawn

Alternatives

bug, Endeavour prawn, king prawn, tiger prawn, freshwater crayfish, school prawn

Banana Prawn Fenneropenaeus merguiensis

Photograph by Gordon Yearsley

Nutrition Facts

per 100g of raw product

Kilojoules	na
Cholesterol	120 mg
Sodium	na
Total fat (oil)	0.9 g
Saturated fat	36% of total fat
Monounsaturated fat	24% of total fat
Polyunsaturated fat	40% of total fat
Omega-3, EPA	49 mg
Omega-3, DHA	51 mg
Omega-6, AA	43 mg

Data presented are for white banana prawn.

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Banana prawns are a rising favourite for Australians due to their light, sweet flavour. They present well as they retain their shape when cooked. Banana prawns are more commonly used in hot dishes rather than in cold salads or platters.

The traditional cooking methods for other species of prawn (such as shallow frying and barbecuing) can be used for banana prawns. They are also ideal for use in seafood dishes such as prawn cakes or terrines.

A favourite in Asian dishes, banana prawns are well suited to spicy flavours. Chilli jam is an excellent accompaniment. Thai-style coconut curries and avocado cocktails are also a delight.

Flavour: Mild
Oiliness: Low to Medium
Moisture: Moist
Texture: Medium
Flesh Colour: Translucent when raw and white with pinkish bands when cooked
Price: Banana prawns are medium-priced prawns. Redleg banana prawns cost more than white banana prawns because of their brighter colour and larger size.
Edibility: Flesh and roe

Suggested Wines

With grilled (especially char-grilled) banana prawns try wooded, dry white styles of wine, such as cool climate rieslings or a semillon from South Australia or Queensland, that will complement the stronger flavours.

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