Native to Australian waters, school prawns (scientifically known as Metapenaeus macleayi) are a must-try variety of prawns (via Australian Fish Stocks Reports). Although the scientific name is quite a tongue twister, their common name is associated with groups of them. Besides being called school prawns, Sydney Fish Market notes that depending on where they are caught, these aquatic animals are also called NSW school prawn (from New South Wales, Australia), Stockton bright prawn, York prawn, White River prawn, Bay Prawn, schoolie, and river prawns.
In terms of flavor, Sea-Ex notes that school prawns are generally sweeter than other prawn types so you should avoid cooking them with strong spices to let the taste stand out. Barbecued, pan-fried, or deep-fried — either way, you'll be licking them off your plate. You can eat this delicious seafood with or without shells depending on the level of crispiness you prefer.
In their raw form, these crustaceans have a distinctive olive green color which changes to white flesh with pink stripes once cooked. If you're buying pre-cooked school prawns, make sure not to cook them too long, or else you will end up with a chewy rubbery disaster.
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