A Christmas dinner in Australia wouldn’t be complete without a slab of pavlova and some fresh shellfish from the sea.
But when it comes to the latter, there are so many choices at the market it can be overwhelming trying to pick out the perfect prawn.
Thankfully nutritionist and Supercharged Food blogger Lee Holmes has shared her top tips with FEMAIL on what to look for when cooking the perfect seafood platter.
Australian nutritionist and Supercharged Food blogger Lee Holmes has shared her top tips with FEMAIL on picking the perfect prawns – which should smell ‘exactly like the ocean’
Lee describes eating prawns as a ‘full-body experience’, from its mouth-watering appearance and ocean aroma to that texture that is both crunchy and chewy.
‘Unfortunately, you can often go wrong when shopping for prawns and cooking them yourself,’ she said.
That’s why Lee suggests using all your senses when you’re shopping for the best shellfish on the market, paying attention to how it both looks and smells.
‘Upon first sight, look for any discoloration, dryness, unnatural residue, or slime,’ she said.
‘Be sure to give them a nice whiff. Prawns should smell exactly like the ocean. If you smell anything else, steer clear.’
Lee always recommends opting for Australian products whenever possible, noting that nearly 70 per cent of the country’s seafood is imported.
Lee always advises buying prawns that have a clean and firm shell and are still connected to their heads, which she said have a better texture and flavour than de-headed shrimps
‘This means that it’s coming from other countries which may have dissimilar laws and attitudes toward sustainable products,’ she said.
‘Choosing prawns from sustainable origins, such as Queensland, means you’re supporting other Aussies and using your money to encourage a more sustainable future.’
When looking for red flags, Lee recommends taking note of any odours that are ‘slightly salty’ or ‘overly-fishy’.
‘They may be past their expiration date and are therefor a no-go zone,’ she said.
‘Also say no to overly-slimy prawns, lots of residue, and dry skin.’
And Lee always advises buying prawns that have a clean and firm shell and are connected to their heads.
When cooking up her own Christmas meals, Lee loves throwing prawns into soups to cook for a few minutes or throwing them on the pan with a little olive oil for a salad
‘They’re more likely to have a better texture and flavour than de-headed shrimps,’ she said.
‘Make sure you get what you pay for! Don’t pay for just a body – we want the full experience.’
Lee also warns against buying prawns too far in advance.
‘Try and buy your prawns as fresh as possible, ideally on the morning of consumption,’ she said.
‘If you’re choosing to buy frozen prawns, go for ones that have been frozen in their shells and peel them when they’ve been defrosted.’
When cooking up her own Christmas meals, Lee loves throwing prawns into soups to cook for a few minutes or throwing them on the pan with a little olive oil for a salad.
‘Prawns are delicious and perfect for summer,’ she said. ‘They’re packed with protein but have half the calories of other protein sources like chicken and beef!’
For those who still want a taste of the sea this Christmas but aren’t a fan of prawns, Lee recommends smoked salmon, swimming sardines, or some fresh tuna instead.