Easter Prawn Platter: How to Buy, Prepare, and Serve King Prawns

Nothing says Easter on the Gold Coast quite like a towering platter of fresh king prawns. It's the centrepiece of almost every Good Friday gathering. But getting it right — from buying the right prawns to presenting them beautifully — takes a bit of know-how. Here's everything we've learned from decades of supplying Easter prawns to Gold Coast families.

Choosing the Right Prawns

Not all prawns are created equal. For an Easter platter, you want large king prawns (also sold as eastern king prawns or tiger prawns). These have a sweet, firm flesh that looks spectacular on a plate.

What to look for:

• Firm shells with a natural sheen — no black spots or discolouration
• Clear, bright eyes if buying whole
• A mild, clean ocean smell — anything fishy or ammonia-like means they're past their best
• Intact heads and legs — broken parts suggest rough handling or age

How much to buy:

• As a starter: 6–8 large prawns per person
• As the main event: 10–12 per person
• Mixed platter: 5–6 per person alongside other seafood

For a Good Friday gathering of 8 people, you'll want approximately 2–3kg of whole raw king prawns.

Deveining Prawns — The Right Way

Deveining is the step most people dread, but it's quick once you get the hang of it.

1. Twist off the head with a gentle pull.
2. Peel the shell from the underside, starting at the legs. Leave the tail on for presentation.
3. Make a shallow cut along the back of the prawn with a small sharp knife.
4. Remove the dark vein (the intestinal tract) with the tip of the knife or a toothpick.
5. Rinse under cold running water.

Pro tip: If you're short on time, ask your fishmonger to devein them for you. At Tasman Star Seafood, we'll prepare your prawns however you need them.

Cooking Methods

Boiled (Classic for Platters)

The simplest and most traditional method for a cold prawn platter.

1. Bring a large pot of heavily salted water to a rolling boil.
2. Drop prawns in. Cook 2–3 minutes until they curl and turn bright pink.
3. Immediately transfer to a large bowl of ice water. This stops the cooking and keeps the flesh snappy, not mushy.
4. Drain and refrigerate until platter time.

The pain point: Rubbery, overcooked prawns. The ice bath is non-negotiable. If you skip it, residual heat continues cooking the prawns and the texture goes from snappy to chewy.

BBQ Prawns

For a hot option alongside your cold platter.

1. Leave shells on. Butterfly by cutting through the back without going all the way through.
2. Drizzle with olive oil, garlic, and lemon.
3. BBQ shell-side down over high heat for 2–3 minutes, then flip for 1 minute.
4. Serve with garlic butter.

Building the Platter

A stunning prawn platter is as much about presentation as flavour.

1. Start with ice. Line your largest platter or board with crushed ice. This keeps everything cold and safe.
2. Layer lettuce or banana leaves over the ice for colour.
3. Arrange prawns in a circle, tails facing outward, stacked slightly for height.
4. Leave space in the centre for dipping sauces in small bowls.
5. Add garnishes: Lemon wheels, dill fronds, and lime wedges bring colour and freshness.

Essential Dipping Sauces

• Seafood cocktail sauce: Tomato sauce + mayonnaise + Worcestershire + lemon
• Garlic aioli: Mayonnaise + crushed garlic + lemon juice + salt
• Sweet chilli: Straight from the bottle — no shame in it

Order Your Easter Prawns

Our king prawns are sourced from the best Australian prawn fisheries and arrive fresh daily. For Easter, we recommend ordering by Wednesday to secure your preferred quantity. Browse our prawn range or call us to place your order.