Pink prawn is usually purchased in their peeled and deveined tail form. The meat is characterised by a sweet flavour, and delicate texture, alternatively pink prawns can be bought with shell on tail form. The shells are pink in colour, and can be easily peeled after or before cooking. The product is becoming increasingly popular in Europe.

The pink prawns should be as fresh as possible before cooking. They can be enjoyed steamed and served cold in a salad with a little seasoning, and good dressing. Alternatively the meat can be prepared in a pan with chopped parsley, fish spice and a dollop of butter. Care should be taken not to overcook the prawn meat as this will lead to it becoming tough, which will ruin the succulent texture. Prawn meat is low in fat, and has good sources of vitamins, protein, phosphorous and omega 3 fatty acids.

Mozambique and South Africa have the institutional structures in place for sufficient fisheries management. The Department of Fisheries in both countries have adequate data collection systems in place and the resource is adequately managed through a total allowable catch system. All product have full traceability and is accompanied with E.U catch certificates.