Did you know that around 40% of Australian prawn consumption occurs over Christmas? At Sydney Fish Market alone, more than 130 tonnes of prawns are traded during the 36-Hour Seafood Marathon... We're going to need a bigger barbie!
While cooked Australian prawns are perfect enjoyed just as they are, peeled by hand, with a cold beer nearby, there's always room to try something new.
Here are five ways to switch it up this Christmas.
PRAWNS WITH ZUCCHINI, TOMATO AND MINT SALSA
RECIPE HERE
Picture this... A sunny summer's day, kids squealing in the pool, the family gathered around the table, shreds of wrapping paper being chewed up by the dog, and a platter of this refreshing, zingy prawn salsa being passed around. Now that's an Aussie Christmas!
A top tip for ease of clean-up is to pre-peel (or have your fishmonger pre-peel) prawns for larger groups – we know, it’s time consuming and not traditional, but it saves a lot of mess and fishy fingers in the long run, and your guests will thank you!
BARBECUED CHERMOULA PRAWNS WITH CHICKPEA SALAD
RECIPE HERE
Okay, chucking some shrimp on the barbie isn’t exactly revolutionary... But adding depth to the sweet freshness of prawns with bold flavours (like this spicy, North-African marinade) brings a classic preparation into a new dimension.
Once your prawns are marinated, it’s as simple as throwing them on the BBQ until they are gorgeously charred.
DEEP-FRIED CHILLI SALT SCHOOL PRAWNS 
RECIPE HERE
We wouldn’t blame you if you balked at the idea of eating prawns legs, head, tail, and all... But we promise that this dish will convince you of the method!
Deep-frying makes sure that every part of the prawn turns crispy, so that popping them into your mouth is just like eating potato chips (but tastier!).
Little school prawns are also extremely cheap – they were most often used as bait before immigrants taught us Aussies how good they could be when treated with a bit of love – and this is a great way to enjoy them without lots of fiddly peeling.
PRAWN AND AVOCADO TACOS
RECIPE HERE
While not traditionally Christmas-y, these ‘tacos de camarones’ are great for a big festive gathering, because everyone can serve themselves and choose their preferred tidbits. Just arrange everything on the table buffet-style, and let your guests have at it!
It can get messy, so provide finger bowls or large serviettes… You can even thin the crème fraîche to the consistency of mayonnaise and put it in a squeeze bottle to make it easier to use, especially if you’ve got little kiddy fingers joining in.
PRAWN SAN CHOY BOW
RECIPE HERE
While this popular Chinese dish is usually made with minced pork in Australia, who said we can't add prawns? It is traditionally made with pigeon meat, after all!
Another winner for big groups, your guests can spoon their own portions into lettuce leaves as they please, saving you from spending forever in the kitchen serving up individual plates.
Feel free to experiment with different vegetables too, such as bamboo shoots, baby corn, or oyster mushrooms… anything that will add texture.