Instructions
In future times, when anthropologists are examining the history of our people, they will remark on some of our strange annual rituals. A snapshot of their reports might read as follows.
“As the midsummer approached, several events were held by these Sydneysiders. The most prominent was ‘X-mas’ (we are yet to determine what the X stood for), a feasting day when the year’s disagreements could be aired. Family members were plied with food and alcohol to render them incapable of chasing down a vocal accuser.
Soon after, the locals held a year’s end corroboree complete with fireworks at which the evil spirits of the previous twelve months were exorcised using the new spirits from the bottle.
But prior to all this, Sydneysiders made a pilgrimage across the great iron bridge to a market of seafood where they knowingly paid exorbitant prices for prawns that could have been bought significantly cheaper just weeks earlier. Science may never explain this last mystery.”
It’s true, and slightly absurd, that we pay $50 a kilo for prawns in the week before Christmas, prawns that would have cost just $25 in November. The absurdity is driven home when you realise that 95% of all prawns in Australia are frozen at sea – fresh prawns are mostly just ‘thawed for your convenience’.
So what’s the answer? Buy your prawns frozen in November, that’s what! Then defrost them overnight in the fridge when you’re ready to use. Buying a 5kg box will make then even cheaper.
On the subject of prawns, make sure you’re using the right prawn for the job. Banana and Endeavour prawns are tropical species that have soft shells and delicate flavours. They’re harder to peel but their pliable texture makes them perfect for cold seafood salads.
Vannemei prawns are imported, flavourless, tough and insipid. So why do so many people buy them? They’re really cheap, which makes them perfect for using on pizza, or in pasta, dishes where they’re not the feature.
Tiger prawns are an Australian icon. They’ve got a big prawn flavour, but can be tough if overcooked. I reckon they’re ideal for the barbecue.
King prawns are the ultimate. King is a species, not a size, and you’ll recognise them by their blue-tipped tail. They’re delicious, tender, and can be used in every conceivable way. So head to the markets and grab a whole pile, ready for a super-indulgent Christmas!
Proscuitto-wrapped king prawns with sauteed cabbage