Prawns

The prawns caught around our coastline, especially in the Southwest, have a unique sweet flavour, but we are so used to buying imported prawns that we tend to forget the natives, or at least our fishmongers do. They become available as our water gets colder, from late August through September and October. Ok, they are smaller and not as plentiful as the imports, but if you do manage to get your hands on some, they are a bit of a treat. I often serve them freshly cooked and still warm in a half pint mug, with some good mayonnaise or cocktail sauce, or deep-fried in their shells. If, on the other hand, your preference is the ubiquitous prawn cocktail, then using freshly cooked and peeled prawns will make the world of difference.