Bay Prawn

Bay Prawn Metapenaeus bennettae

Photograph by Arnold Baker

Nutrition Facts

per 100g of raw product

Data presented are for greentail prawn.

Cooking Ideas

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

Bay prawns have a delicious, sweet taste. They are relatively inexpensive and available throughout the year.

The bay prawn is suited to most of the cooking methods appropriate to other prawn species grilling, frying or barbecuing but is usually boiled. It is often used in wet dishes such as curries or in cocktail entrČes. It is also popular minced and used in patties, terrines and mousselines.

Being exceptionally sweet, it is a species that will marry deliciously well with light-flavoured accompaniments. An ideal dish to suit the bay prawn is a light salad with fresh mango and a light vinaigrette flavoured with macadamia nuts.

For best flavour, purchase green (uncooked) bay prawns and then use them in cooked dishes.

Flavour

Mild

Oiliness

Low to Medium

Moisture

Moist

Texture

Firm

Flesh Colour

Translucent when raw and white with pinkish bands when cooked

Price

Bay prawns are low-priced prawns.

Edibility

Flesh

Suggested Wines

To capture the sweetness of freshly-cooked bay prawn served in a salad, it is important to select a dry white wine that will emphasise the prawn's sweetness by introducing contrasting flavours. The wine must be only mildly alcoholic, so choose from lighter-bodied whites such as sauvignon blancs, dry rieslings or blends.