Fish
King Prawn
A tier
King prawn is a size-and-quality market label used especially in Britain, Australia, and parts of Europe for large prawns—often tiger, banana, or other penaeids—sold shell-on for grilling and barbecues. The term promises meaty tails and a satisfying bite rather than a single species. When labelled well, expect jumbo counts and bright shells. Butterfly and grill with garlic herb butter, bake in foil with white wine, or flash-fry for garlic king prawns. Leave shells on for flavour and moisture. Confirm origin and species on the ticket when sustainability matters; “king” alone is not a biology lesson. Stop heat the moment the flesh turns opaque and pearly.
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History
Australian fishmongers used king prawn for large local penaeids on retail slabs.
British menus adopted king prawn for garlicky scampi-style and Indian restaurant dishes.
Global frozen trade filled king-prawn bags with assorted large farmed species.
Better labelling pushed species names alongside the king-prawn size claim.