BLACK TIGER PRAWN (Penaeus Monodon)

Other Names:
Blue tiger prawn, giant tiger prawn, jumbo tiger prawn, leader prawn, panda prawn, tropical prawn (Black); common tiger prawn, green tiger prawn, northern tiger prawn (Brown); green tiger prawn, northern tiger prawn (Grooved); Japanese king prawn (Kuruma).

Availability:
Year Round

Characteristics:
Tiger prawns are pale brown to bluely green with distinct grey, blue or black stripes; Black Tiger Prawns are the most common aquaculture Prawn in Australia. Brown and Grooved are available wild-caught, while Black and Kuruma are almost exclusively farmed, though Black and Brown are both found around the northern coast of Australia from Central NSW to Shark Bay, WA, and Grooved are found from Rockhampton to Augustine, WA. Tiger Prawns are both marine and estuarine, preferring sandy and muddy bottoms in coastal waters usually less than 30m deep, but found at up to 150m. Juveniles are found in estuaries among seagrass and mangroves. Black and Kuruma are farmed mostly between Cooktown and Brisbane, Queensland, with some in NSW and NT. Brown are mainly trawled off NT and Queensland, with some off NSW, and Grooved are trawled off NT and Queensland (as far South as Rockhampton), plus in the Timor Sea of WA.

Range of Shelf Life:
Leave Prawns in their shells until just before using and store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months below -18OC. Once thawed, prawns should not be refrozen again.

Season:
Farmed Black are available year round. Farmed Kuruma are available from February to September with peak supplies from March to May. Brown and Grooved are available year round, with peaks from February to May; NT and WA fisheries are closed December to March, and NT again in July.

Size and Weight:
Black are commonly 20-30g and 10-13cm body length, but, as one of the largest Prawns in Australian waters can reach 150g and 35cm. Others are commonly 35-50g and 11-20cm.

To Buy:
Look for brightly colored, firm, intact, lustrous shells, without any discoloration, particularly at joints, and a pleasant fresh sea smell. Prawns are highly perishable in their raw state and so are often frozen or boiled at sea as soon as they are caught. If cooking with Prawns, buy green (raw) Prawns, as cooked Prawns will toughen if reheated.

  

 

 

PRODUCT INQUIRY FORM

Gold River Seafood, Ltd. is committed to protecting the privacy and the confidentiality of personal information that is shared with us.

* First Name:

* Last Name:
Contact Number:
* Email Address:
How did you hear about us:
Other:
  Please Send Me Future Offers And Updates By Email
 
 
Product Inquiry:
 
 

 

 

Tiger Prawn TempuraGrilled Thai Chili Tiger Prawns with Coconut RiceTarator with Radish & Tiger Prawns

INGREDIENTS

  • 12 tiger prawns
  • 1 white radish (skin off), grated

  • Tempura Batter:
  • 500g tempura flour
  • 700ml Ice water
  • 1 egg

  • Tempura Sauce:
  • 400ml water
  • 100ml Yamasa soyu
  • 100ml mirin
  

INSTRUCTIONS

Preparing the prawns: Peel off the shell and head, leaving the tail portion on. Remove the intestinal tract along its back if required. Cut several shallow slits at the bottom of the prawns (at the legs area). Using your fingers, massage and press the top of the prawns (you should feel a breaking sensation). Take care not to break too much and split the prawn. This will prevent the prawns from curling up during frying

Preparing the tempura batter: Whisk the egg and ice water together in a mixing bowl. Add the tempura flour (leave some for dusting the prawn). Lightly stir with a pair of chopsticks (the batter should be slightly lumpy).

Preparing the Tempura sauce: 1. Pour the water, Yamasa soyu and mirin into a saucepan. 2. Bring to near boiling and remove from the heat.

Frying techniques: Heat up oil to 180ْC (you can test by dripping some drops of batter, it should float up quite quickly). Coat the prawns lightly with the remaining flour before dipping into the batter. Slowly place the prawns into the oil starting with the head to the tail. Sprinkle some tempura batter on the prawn to create a nice coating. Cook to golden brown and crispy, remove from oil and drain away excess oil.

To Serve: Serve the tempura in a small plate, with some grated white radish and the hot sauce at the side.

http://www.hungrygowhere.com/gallery/tiger-prawn-tempura-recipe-*gid-4f7f0200/photos/#8a8b0400

INGREDIENTS

  • 4, 8-10 count prawns
  • 2 tablespoons Thai chili paste
  • 2 tablespoons basil, chopped
  • 2 tablespoons garlic, chopped
  • 2 tablespoons shallots, chopped
  • Kosher or sea salt and cracked black pepper to taste
  • 4 tablespoons olive oil

  • Coconut Rice (Colombian Style):
  • 2 cups rice
  • 3 cups water
  • 1 cup coconut milk
  • 4 tablespoons olive oil
  • 1 tablespoon sugar
  • Kosher or sea salt to taste
  

INSTRUCTIONS

Butterfly the prawns by gently running a sharp knife along the back of each prawn. Remove any veinous material present. Mix together marinade ingredients and marinate the prawns for about 1 hour. Grill, meat side down, over medium-high heat until firm, about 3 minutes each side.

Coconut Rice (Colombian Style):

Bring the rice to a boil with all the ingredients, then reduce to a simmer and cover for 20 minutes.

http://www.nuggetmarket.com/recipes/132/grilled-thai-chili-tiger-prawns-with-coconut-rice/

INGREDIENTS

  • 24 king prawns, peeled and deveined with tails intact
  • 500ml yoghurt
  • 1 small bunch parsley
  • 1 small bunch dill
  • 4 small lebanese cucumbers
  • 4-5 medium radishes
  • 1 lemon
  • Olive oil
  • Salt and pepper
  

INSTRUCTIONS

Skewer the prawns is straight as possible so they don't curl too much as they cook. Place on a hot grill and grill until opaque and the tails are slightly charred.

Sprinkle with salt and pepper and leave to cool whilst preparing the salad. slice the cucumber into strips around the seeds, discarding the seeds. Coarsely chop into chunks.

Place the cucumber into a food processor with yoghurt, garlic and herbs and blend until somewhat smooth. Add chilled water until mixture reaches a soup consistency then add the juice of the lemon, and salt and pepper to taste. Transfer the soup to the fridge to chill (15 minutes)

Meanwhile, finely slice the radish on a mandolin. Pour the soup amongst the 4 bowls. Arrange the radish slice ontop of the soup lightly, and then top with the grilled prawns. Drizzle over a few drops of olive oil and serve immediately.

http://bubblesnsqueaks.blogspot.com/2011/02/tarator-with-radish-tiger-prawns.html