Australian Seafood Specalists
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Tiger Prawns

Characteristics

WILD/FARMED
Wild
FRESH/FROZEN
Fresh
PACKAGING
Plastic, Loose
FLESH COLOUR
Translucent when raw and white with pinkish bands when cooked.
COOKING METHODS
Steam/Microwave, Poach, Deep Fry, Shallow Fry, Grill/Barbecue
FLAVOUR
Mild
Strong
OILINESS
Low
High
MOISTURE
Dry
Moist
TEXTURE
Soft
Firm

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.

Sourced and/or adapted from:  Yearsley, G. K.; Onley, A. C.; Brown, F. K. Australian Seafood users manual: making the most of the world’s best (2000). Queensland Department of Primary Industries/Fisheries Research and Development Corporation.
 
Princess Charlotte Seafoods