Tiger Prawn
Tiger Prawn
When Caught
Black tiger prawn: harvested year round from farms (rarely caught in the wild)
Brown & grooved tiger prawns: caught year round, with peak supplies from February through May. The fisheries are closed in the Northern Territory from December through March as
Important Features
Wild/Farmed Wild and Farmed
Habitat Saltwater
Recovery Rate Meat (deveined): 44% of total weight, Meat (not deveined): 46% of total weight
Headless shell on: 64% of total weight
Remarks
Larger tiger prawns are particularly sought after for Japanese cuisine.
Imports South-east Asia: various products (mostly black tiger prawn and mostly frozen) including uncooked and cooked, head on and head off, cutlets, and crumbed
Common Size 17 to 18 cm body length
Overseas Names
USA: brown tiger prawn
Alternatives banana prawn, bug, Endeavour prawn, king prawn, freshwater crayfish, school prawn
Grading Grading can vary by supplier and region.
Nutrition Facts
per 100g of raw product
| Kilojoules | 399 (95 Calories) |
| Cholesterol | 121 mg |
| Sodium | 185 mg |
| Total fat (oil) | 0.8 g |
| Saturated fat | 36% of total fat |
| Monounsaturated fat | 23% of total fat |
| Polyunsaturated fat | 41% of total fat |
| Omega-3, EPA | 39 mg |
| Omega-3, DHA | 49 mg |
| Omega-6, AA | 45 mg |
Data presented are for black tiger prawn.
Cooking Ideas
| Deep Fry | ||
| Grill/barbecue | Poach | Raw |
| Shallow Fry | Steam/microwave |
Tiger prawns are large and flavoursome. Their majestic red striping makes for impressive presentation and they are often the choice of top hotels and restaurants.
Grilling, barbecuing or flambÈing 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. 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.
For a spectacular dish, flambÈ these prawns with Australian liqueur brandy and add the juice and zest of orange.
Flavour Medium
Oiliness Low to Medium
Moisture Moist
Texture Medium to Firm
Flesh Colour Translucent when raw and white to pink with pinkish bands when cooked. Farmed prawns are more distinctly marked than wild prawns and exhibit a bright red colouration when cooked.
Price Tiger prawns are high-priced prawns. Price depends upon grade larger tiger prawns are higher priced than smaller tiger prawns.
Edibility Flesh and roe
Head sections are eaten in Asian dishes but for the purposes of food safety are best avoided.
Suggested Wines
A zesty and youthful sauvignon blanc is a perfect accompaniment for garlic prawns because it tames down the natural prawn oiliness and the contribution from butter or cooking oils.
Try some of the racy and understated sauvignon blancs from Margaret River, or those ever-so-elegant sauvignon blancsemillon blends from the south-west of Western Australia.