Prawns frozen with the head still on and no ice glaze at all, so what you weigh is prawn, and the shell stays tight against the meat instead of lifting away.

What It Is

Whole head-on tiger prawns, shell on, deveined, with the bold black banding across the back that gives the species its name. The head holds the fat that makes a curry or a grill taste of something; leave it on unless a recipe forces you to take it off.

Where It Comes From

Farmed in brackish ponds and harvested at size, then chilled and frozen whole within a few hours. They are frozen individually with no water glaze, which is why the shells come out dry and the weight on the box is honest.

Specifications

State on Arrival

Frozen individually, loose in the box. The shells are dry rather than glazed, the heads are firmly attached, and the tails are curled inward.

Storage and Thawing

Keep at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, or run the sealed bag under cold water for 15 minutes. Never thaw them in warm water; the head goes soft first and the meat follows. Cook the same day.

Shelf Life and Delivery

Best within 12 months of the production date on the box. Ships frozen with dry ice in an insulated liner and arrives hard; keep them frozen until you cook them.

How to Cook It

Tiger prawns are forgiving only if you stop early. The shell turns from grey to bright orange well before the meat is done, so watch the meat, not the shell.

• Garlic grill split the shells down the back, pack in minced garlic and butter, and grill 3 minutes a side.
• Salt roast toss dry prawns in coarse salt and roast at 220 C for 8 minutes, turning once.
• Tempura peel to the tail, dust in flour, dip in thin cold batter and fry at 180 C for 2 minutes.
• Curry simmer the heads and shells in coconut milk for 10 minutes, strain, then poach the peeled prawns in that broth for 3 minutes.

Allergen Information

Contains crustaceans. Packed in a facility that also handles fish and molluscs.