Tiger Prawns are large and flavoursome and can be purchased either cooked or raw. Grilling, barbecuing or flambéing tiger prawns in their shell are among the most popular cooking methods, as are pan and deep frying. It is important to note that prawns cook quickly and that overcooking may cause the flesh to become tough and dry. When cooking, add them to the heat as late as possible. Tiger Prawns are popular as garlic prawns. Their flavour will be enhanced by marinating in olive oil, lemon juice and lashings of garlic for one hour to tenderise and par-cook the flesh. A zesty and youthful sauvignon blanc is a perfect accompaniment to your tiger prawn dish.