Habitat
Young prawns can be found in sheltered bays and estuaries during spring and summer and adults are found out to the continental shelf at depths up to 200 metres.
Fishing information
In Tasmania, prawns occur in small amounts primarily around the north east of Tasmania in estuaries such as Ansons Bay and Georges Bay. Usually taken at night when they are most active using a dip net or landing net with a light.
Public Health advice
Follow any public health alerts relating to eating wild shellfish - refer to the Department of Health and Human Services at or phone their hotline on 1800 671 738.
Cooking
Excellent eating. Prawns can be cooked in their shell or peeled. Suitable cooking methods are deep frying, stir-frying, sautéing or barbequeing. Raw prawns are highly perishable and should not be kept for more than 1-2 days in the refrigerator. To prepare for cooking, remove the head by twisting it away from the body. Then remove shell from tail and devein by making a shallow incision down the back with a knife. Lift out the intestinal tract.
Recipe: Garlic Prawns:
500g green prawns, shelled but with tail on; 4 tbsp butter; 4 tbsp oil; 2 tsp lemon juice; 4-8 cloves garlic, finely chopped; 1 tsp salt; ¼ tsp chilli powder (optional); black pepper, parsley.
Heat 4 individual ovenproof dishes in oven at 250°C for 10 minutes. Heat butter, oil, lemon juice, garlic, salt, chilli powder and pepper in a saucepan until sizzling. Place equal amounts in preheated dishes and add prawns. Return to oven for about 3-5 mins depending on size of prawns. Served sprinkled with parsley together with hot crusty bread.