Common prawn
The big pink prawn of our coasts, very fragrant.
- Full season: from August to December
- Avoid: no month
- Scientific name: Palaemon serratus
Choosing well
Raw it is translucent; cooked, bright pink and firm.
Sustainable fishing
Pot- or hand-caught, it is far more sustainable than imported tropical prawns.
Did you know?
It sheds its shell several times a year to grow.
Cooking ideas
- Pan-fried in salted butter
- As a nibble with mayonnaise
- On skewers