Various type of prawns, both Australian and imported, are available all year round.
Grilling or babecueing prawns in their shell are among the most popular cooking methods, as are pan- and deep frying.
It is important to note that prawns cook quickly and that overcooking may cause the flesh to become tough.
When cooking, add them to the heat as late as possible.

Nutrition Facts (per 100gm)

Kilojoules           444
Protein              20.3g
Cholesterol        152mg
Sodium                148mg
Total fat             1.7g
Total Omega-3   88mg