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Cooking Karumba Prawns with Paul Carmichael

Story: Austral Fisheries: Cooking Karumba Prawns with Paul Carmichael
Episode: Episode 6
Presenter: Georgia Moore
Air Date: 23rd May 2022

Karumba Banana Prawns were the first banana prawn in the world to be certified as carbon neutral in 2016.

  • To achieve this, parent company Austral Fisheries plant over 220,000 trees every year in W.A. to offset the emissions of the entire business, including those produced by the 11 vessels which catch Karumba Banana Prawns. Austral has planted over 1 million trees since 2016.
  • Sustainably caught in Australian waters – Karumba Banana Prawns are independently certified as a sustainable seafood product by the Marine Stewardship Council.
  • One of the healthiest sources of protein and Omega 3 that you can find – Prawns contain more protein than beef, chicken, lamb or pork.
  • They have zero carbs and less fat than all land based animal protein sources and are naturally high in Omega 3 and 6 polyunsaturated fatty acids, better known as the “good” fats.
  • Karumba Banana Prawns are wild-caught in the pristine waters of the Gulf of Carpentaria by passionate fishermen who put their heart and soul into sourcing these incredible prawns. They’re caught for just a few months of the year to ensure there is plenty of time for stocks to rejuvenate, meaning they’re never overfished.
  • Snap-frozen at sea to seal in that ocean freshness – Karumba Banana Prawns are caught, packed and frozen at sea by our crew, so they retain their freshness and allow for a truly genuine ocean to plate”culinary experience.


  1. Remove the vein from the prawn and reserve.
  2. Fry curry leaves in grapeseed oil over medium heat until crispy. About 1 minute. Reserve
  3. Over medium heat dry toast black and white pepper for 1 minute, add the curry and continue to toast for another minute. Set aside.
  4. Sweat the garlic and shallots in the butter over low heat for 8 mins. Raise the heat to medium and add the reserved curry mixture, the curry leaves and all the remaining ingredients except the lime juice. Taste and season if necessary.
  5. Season prawns, brush with oil and grill, 3minutes a side. Over medium heat, toss prawns with curry mixture and adjust with lime juice.

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