Eastern School Prawn
Eastern school prawns have a distinct taste that is sweeter than that of most other prawns. They are very well suited to many Asian dishes. They are delicious eaten just on their own. They also make the best cocktails with a very light dressing or vinaigrette of a garlic, lemon or acid base to complement their sweetness. The marriage of flavours is subtle, so avoid combining strong or complex tastes with this mouth-watering morsel. Thai tongue-teasers of lime leaf, coriander, chilli, lemongrass and basil dressed with lime and vinegar will do it justice. Be careful not to overpower the flavour. Deep fried, barbecued whole, or eaten shell-and-all with crisp-fried fresh basil leaves, school prawns provide for stunning presentation. They make an exciting and different filling for tortellini and they always add something special to hors d’oeuvres.