Tiger Prawns

Store raw prawns in the coldest part of your fridge on ice or in a sealed container. Thaw frozen prawns in the fridge overnight or under cold running water (not at room temperature). Cooked prawns last 3–4 days refrigerated.

Devein by running a shallow knife along the back and removing the dark vein under cool water.

Don't overcook—tiger prawns turn rubbery quickly. Cook until the flesh is opaque and just cooked through (about 3–4 minutes for medium prawns).

Pat dry before cooking for better browning and crisper edges.

Leave the tail on for presentation and easier handling.

Garlic, chilli, and lemon—classic and simple.

Coconut milk and curry spices—Thai and Southeast Asian curries.

Tomato, white wine, and herbs—Mediterranean styles.

Soy, ginger, and sesame—Asian stir-fries.

Overcooking: even 1–2 extra minutes can make them tough. Watch for the moment the flesh turns opaque.

Thawing at room temperature: speeds bacterial growth. Always thaw in the fridge or under cold water.

Skipping the devein: the vein is digestible but can taste sandy.