Banana prawns are a rising favourite for Australians due to their light, sweet flavour. They are a light coloured prawn and 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 especially 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 and a bit of charing to bring out their flavours. Chilli jam is an excellent accompaniment. Thai-style coconut curries and avocado cocktails are also a delight.

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Nutrition Information

(average quantity per 100g)

120 mg
FAT, TOTAL: 0.9 g
Saturated: 36% of total fat
Trans: na
Polyunsaturated: 40% of total fat
Omega 3: na
Alpha-linolenic Acid: 43 mg
Docosahexaenoic Acid: 51 mg
Eicosapentaenoic Acid: 49 mg
Omega 6: na
Monounsaturated: 24% of total fat
Sugars: na