How to Cook King Prawns: A Simple Step-by-Step Guide
A True Taste of the Aussie Summer
Few things say Melbourne summer quite like a plate of freshly cooked king prawns. Whether they’re sizzling on a backyard barbecue, tossed through a garlicky pan sauce or chilled with a squeeze of lemon, prawns bring people together across tables, courtyards and picnics.
At Queen Victoria Market, seafood is part of the season’s rhythm. Stalls brim with glistening prawns and local catch, ready for everything from Christmas lunches to quiet Sunday cook-ups. Learning how to cook king prawns is easier than it looks, and once you do, you’ll find they suit just about any occasion.
Step 1: Start with Fresh, Local Prawns
Good prawns start with freshness. Look for firm flesh, a light sea scent and a gentle pearly sheen. At the Market, you’ll find sustainably sourced king prawns from trusted fishmongers who can tell you exactly where their seafood comes from, from Victorian waters to the Queensland coast.
If you’re choosing between raw or cooked prawns, think about what you’re making. Raw prawns let you season and cook from scratch, while cooked ones are perfect for quick salads, cold platters or weeknight meals.
Step 2: Prepare Your Prawns
A little care makes a big difference. Rinse prawns under cold water, then remove the head and shell by twisting and peeling gently. You can keep the tail on if you like. With a small knife, make a shallow cut along the back and lift out the dark vein. Pat them dry with paper towel so they sear nicely when cooked instead of steaming.
For extra flavour, leave the shells on. They hold in moisture and add a sweet, briny depth that pairs beautifully with garlic or chilli marinades.
Step 3: Choose Your Cooking Method
Every Melbourne cook seems to have a favourite way to bring out the best in king prawns. Here are a few simple approaches.
Barbecue: A classic summer staple. Heat the grill to medium-high, brush lightly with oil and cook prawns for about a minute or two per side until bright pink and opaque. Add garlic butter, chilli oil or a squeeze of lime for something fresh and bright.
Pan-Fry: Quick and easy. Warm olive oil or butter in a frypan, cook prawns for a minute or two each side, then finish with lemon zest, parsley and sea salt.
Oven Grill: When it’s cooler or the barbie’s put away, use the oven grill. Thread prawns onto skewers, grill for around two minutes per side, then brush with a glaze or sauce for a light caramelised finish.
The main thing when learning how to cook king prawns is not to overcook them. As soon as they turn opaque, they’re ready. Too long and they’ll lose their juicy sweetness.
Step 4: Season and Serve
King prawns shine when you keep it simple. Try lemon and cracked pepper for something classic, garlic butter and parsley with crusty sourdough from a Market baker, chilli and lime for a bit of heat, or a soy, honey and sesame glaze for a touch of sweetness.
Pair your prawns with a colourful Market salad, with tomatoes, avocado and herbs as a fine start, and a crisp local white wine or a cold craft beer from the Market traders. It’s a meal that feels relaxed, fresh and wonderfully Melbourne.
Step 5: Make It a Market Feast
Cooking prawns is just one part of the ritual. There’s also the browsing, the chats with stallholders and the shared meal that follows. A wander through the Queen Victoria Market seafood aisles offers a world of local flavour: Coffin Bay oysters, scallops, Port Phillip snapper, blue swimmer crabs and more. Traders know their catch inside out and are always up for a conversation about what’s best for the grill or how to balance prawns with seasonal produce.
You might pick up lemons from a greengrocer, coriander from a herb stall, or a warm loaf from one of the Market’s long-standing bakeries. Everything you need for a feast that feels grounded in place and community.
A Melbourne Summer Tradition
In Melbourne, king prawns aren’t just a festive staple. They’re woven into how the city gathers and eats. You’ll find them on rooftop terraces, around backyard barbecues and at long Market tables where stories and dishes are shared.
Next time you’re planning a summer lunch or weeknight dinner, visit Queen Victoria Market for your seafood and fresh produce. With a little practice and quality local ingredients, you’ll have a meal that truly tastes like Melbourne in summer, bright, fresh and made to share.
