King prawn is the most popular species in Australia, due to no doubt to their rich flavor and moist flesh. They are extremely versatile and excellent for batters (regular or tempura) with a touch of saffron. Crumbs made from brioche make a good match with the sweetness of the prawns. Blend in saffron, turmeric, cumin or ground coriander for added flavor. But remember, leave the shell on for that tender flavored meat to cook within!