The wild-caught Western King Prawn from South Australia's Spencer Gulf is widely regarded as one of the world's finest — clean, sweet, and on a tightly-managed quota.
King Prawns is exclusively wild-caught.
King Prawns is most strongly associated with these 4 Australian regions:
How King Prawns compares to imported equivalents on the headline nutrients consumers care about.
When to enjoy King Prawns at its peak.
Four go-to preparations for King Prawns that respect the fish — short cooks, clean flavours, no over-doing it.
Spencer Gulf prawns sashimi-grade — peel, devein, dress with lime + chilli.
Drizzle with olive oil + salt, hot grill 90 sec each side, finish with lemon.
Peeled, hot pan, butter + lots of garlic + parsley, 2 min total. Crusty bread.
Cantonese-style: corn-flour dust, deep fry 2 min, toss with chilli + spring onion.
Australian wild King Prawns from Spencer Gulf vs farmed imported prawns from Vietnam, India, and China.
Typically imported from: Vietnam, India, China, Thailand
Look for "Wild Australian Prawn" with a region — Spencer Gulf, Exmouth, Shark Bay, Banana Prawn (Gulf of Carpentaria).
From 1 July 2026, every restaurant menu in Australia must show A (Australian), I (Imported), or M (Mixed) for each seafood dish. Read the law →