Shark Bay Western King Prawns | Fine & Wild UK

Shark Bay Western King Prawn Linguine | Fine & Wild UK

Wild Spencer Gulf Prawns

Name: Wild Spencer Gulf Prawns
Brand: ALBION FINE FOODS
SKU: SBP1000XL
Price: 42.00 GBP
Availability: InStock

£42.00

Net: 1kg Spencer Gulf, South Australia Shell-on, raw, IQF frozen Sustainably managed fishery

Wild Australian king prawns from Spencer Gulf — one of the most sustainably managed prawn fisheries in the world. Firm, sweet, clean-flavoured, and frozen individually so you can take out exactly what you need. Toss them through a linguine with chilli and garlic, char them on a barbecue, roast them in a hot oven, or peel them for a proper prawn cocktail. A genuinely good prawn that earns its place in the kitchen any night of the week.

£42.00

Wild Australian king prawns (Melicertus latisulcatus), caught in the Spencer Gulf off South Australia, frozen raw, shell-on, and individually quick-frozen. The count is 20–30 per kilogram — a good, usable size that works across a wide range of preparations from a quick midweek linguine to a proper barbecue spread. The flesh is firm, sweet, and clean-flavoured with a satisfying snap when you bite through it, and the shells turn a bright orange-pink when cooked. Spencer Gulf king prawns are widely regarded as among the finest wild prawns produced anywhere in Australia.

The Spencer Gulf fishery is one of the most sustainably managed prawn fisheries in the world, with strict quotas, seasonal closures, and real-time monitoring of stock levels. The combination of clean, temperate waters and a well-regulated wild catch produces a prawn with a noticeably better texture and flavour than farmed alternatives. These are versatile, everyday prawns in the best sense — equally at home tossed through pasta, roasted with chilli and garlic, charred on a barbecue, or peeled and served cold in a classic prawn cocktail. The IQF freezing means you can take out exactly as many as you need and leave the rest in the freezer.

Producer: Wild-caught in Spencer Gulf, South Australia. One of Australia's most sustainably managed prawn fisheries, operating under strict quotas and seasonal closures. IQF frozen.

Ingredients: King prawns (Melicertus latisulcatus).

Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.

Net: 1kg (20–30 prawns, IQF).

Allergens: Crustaceans (prawns).

Thawing: Take out as many prawns as you need and place on a plate in the fridge for 2–3 hours. IQF prawns thaw quickly. For faster results, place in a sealed bag and submerge in cold water for 15–20 minutes. Pat dry before cooking.

Pan-frying (peeled): Peel and devein the raw prawns, leaving the tail tip on. Heat a large pan over high heat with olive oil. Add sliced garlic and fresh chilli if you like. Lay the prawns in a single layer and cook for 90 seconds per side until pink and just curled. Finish with lemon and parsley. Do not overcrowd the pan — cook in batches if needed, or the prawns will steam instead of sear.

Grilling / BBQ (shell-on): Season the whole prawns with salt and toss with olive oil. Grill over high heat for 2–3 minutes per side until the shells are pink-orange and charred in places. Serve with lemon wedges and aioli.

Roasting: Preheat to 220°C. Spread the prawns shell-on in a single layer on a roasting tray. Drizzle with olive oil, scatter with sliced garlic, chilli flakes, and a pinch of flaky salt. Roast for 6–8 minutes until pink and just cooked through.

Linguine: Peel the raw prawns, reserving the shells. Fry the shells in olive oil over medium heat for 3–4 minutes until fragrant and coloured, then discard. In the same oil, soften garlic and chilli, add a splash of white wine and a ladleful of pasta water. Cook your linguine until just short of al dente, transfer to the pan, add the raw peeled prawns, and toss together for 2–3 minutes until the prawns are pink and the pasta is coated. Finish with parsley and a drizzle of olive oil.

Prawn cocktail: Bring a pan of well-salted water to the boil. Add the prawns shell-on and poach for 2–3 minutes until pink and firm. Drain and plunge into iced water. Peel, devein, and serve cold with a Marie Rose sauce over shredded lettuce.

Cajun-spiced: Peel the raw prawns and toss with a Cajun spice blend, a drizzle of oil, and a squeeze of lime. Leave for 15–20 minutes. Cook in a very hot pan for 90 seconds per side. The spice crust should be charred and fragrant.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Wild Australian king prawns (Melicertus latisulcatus), caught in the Spencer Gulf off South Australia, frozen raw, shell-on, and individually quick-frozen. The count is 20–30 per kilogram — a good, usable size that works across a wide range of preparations from a quick midweek linguine to a proper barbecue spread. The flesh is firm, sweet, and clean-flavoured with a satisfying snap when you bite through it, and the shells turn a bright orange-pink when cooked. Spencer Gulf king prawns are widely regarded as among the finest wild prawns produced anywhere in Australia.

The Spencer Gulf fishery is one of the most sustainably managed prawn fisheries in the world, with strict quotas, seasonal closures, and real-time monitoring of stock levels. The combination of clean, temperate waters and a well-regulated wild catch produces a prawn with a noticeably better texture and flavour than farmed alternatives. These are versatile, everyday prawns in the best sense — equally at home tossed through pasta, roasted with chilli and garlic, charred on a barbecue, or peeled and served cold in a classic prawn cocktail. The IQF freezing means you can take out exactly as many as you need and leave the rest in the freezer.

Producer: Wild-caught in Spencer Gulf, South Australia. One of Australia's most sustainably managed prawn fisheries, operating under strict quotas and seasonal closures. IQF frozen.

Ingredients: King prawns (Melicertus latisulcatus).

Storage: Store frozen at -18°C or below until the expiration date on the packaging. Once thawed, refrigerate and cook within 24 hours. Do not refreeze after thawing.

Net: 1kg (20–30 prawns, IQF).

Allergens: Crustaceans (prawns).

Preparation / Cooking

Thawing: Take out as many prawns as you need and place on a plate in the fridge for 2–3 hours. IQF prawns thaw quickly. For faster results, place in a sealed bag and submerge in cold water for 15–20 minutes. Pat dry before cooking.

Pan-frying (peeled): Peel and devein the raw prawns, leaving the tail tip on. Heat a large pan over high heat with olive oil. Add sliced garlic and fresh chilli if you like. Lay the prawns in a single layer and cook for 90 seconds per side until pink and just curled. Finish with lemon and parsley. Do not overcrowd the pan — cook in batches if needed, or the prawns will steam instead of sear.

Grilling / BBQ (shell-on): Season the whole prawns with salt and toss with olive oil. Grill over high heat for 2–3 minutes per side until the shells are pink-orange and charred in places. Serve with lemon wedges and aioli.

Roasting: Preheat to 220°C. Spread the prawns shell-on in a single layer on a roasting tray. Drizzle with olive oil, scatter with sliced garlic, chilli flakes, and a pinch of flaky salt. Roast for 6–8 minutes until pink and just cooked through.

Linguine: Peel the raw prawns, reserving the shells. Fry the shells in olive oil over medium heat for 3–4 minutes until fragrant and coloured, then discard. In the same oil, soften garlic and chilli, add a splash of white wine and a ladleful of pasta water. Cook your linguine until just short of al dente, transfer to the pan, add the raw peeled prawns, and toss together for 2–3 minutes until the prawns are pink and the pasta is coated. Finish with parsley and a drizzle of olive oil.

Prawn cocktail: Bring a pan of well-salted water to the boil. Add the prawns shell-on and poach for 2–3 minutes until pink and firm. Drain and plunge into iced water. Peel, devein, and serve cold with a Marie Rose sauce over shredded lettuce.

Cajun-spiced: Peel the raw prawns and toss with a Cajun spice blend, a drizzle of oil, and a squeeze of lime. Leave for 15–20 minutes. Cook in a very hot pan for 90 seconds per side. The spice crust should be charred and fragrant.

Recipes

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

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Wild Spencer Gulf Prawns

Prawn Linguine

TECHNIQUES - Prawns

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery

Prawn Linguine

TECHNIQUES - Prawns

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery