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Australia · Queensland · Cairns| Common Animals Fish Mushrooms Flora |
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Macrobrachium rosenbergii |
July: Larvae hatching. Larvae begin hatching and become more active.
Safe but may pinch. Popular in Southeast Asian cuisines. Used fresh and fermented.
Large freshwater prawn inhabiting rivers and lakes. Important aquaculture and fishery species. Tolerates wide range of temperatures and salinities.
Caught in rivers and ponds using traps and nets Active at night, often hides among vegetation
Best fishing time is dusk and night. Prefers clean water with vegetation and slow currents.
Average weight: 0.015 kg
Meat is tender, slightly sweet with a mild nutty flavor. Commonly boiled and fried. Cultivated in aquaculture.
Whole body: Boiling, frying
Tail: Frying, grilling
Tail: Frying, grilling
Boiled freshwater prawn with lemon and herbs (Boiling)
Simple classic method
Simple classic method
1. Boil water with salt and bay leaf.
2. Cook prawns for 3–5 minutes until pink.
3. Serve with lemon and herbs.
2. Cook prawns for 3–5 minutes until pink.
3. Serve with lemon and herbs.
Fried freshwater prawn with garlic and pepper (Frying)
Quick and flavorful dish
Quick and flavorful dish
1. Fry prawns with garlic and pepper in oil for 4–6 minutes.
2. Add fresh herbs before serving.
3. Serve with rice or salad.
2. Add fresh herbs before serving.
3. Serve with rice or salad.
Stewed freshwater prawn in coconut milk (Stewing)
Tender dish with exotic flavor
Tender dish with exotic flavor
1. Sauté onion and ginger, add prawns.
2. Pour coconut milk and stew for 10 minutes.
3. Serve with jasmine rice.
2. Pour coconut milk and stew for 10 minutes.
3. Serve with jasmine rice.
Marinated freshwater prawn with lime and chili (Marinating)
Spicy and refreshing flavor
Spicy and refreshing flavor
1. Mix lime juice, chopped chili, and salt.
2. Marinate prawns for 30 minutes.
3. Serve as appetizer.
2. Marinate prawns for 30 minutes.
3. Serve as appetizer.