How to Cook Tiger Prawns
From simple dishes to elaborate masterpieces, tiger prawns are one of the best things to happen to your dinner plate. Delicious as they may be, you need to consider a few things when cooking tiger prawns.
Know Your Prawns
Tiger prawns are just one kind of prawn. There are other prawns, just as delicious as Tiger Prawns. By knowing more about the different kinds of prawns available in your area, cooking your prawn will be easier and more satisfying. So take a few minutes to familiarise yourself with the different kinds of prawns, their sizes, flavours, and the different ways that they can best be cooked. Some of these prawns are: king prawns, tiger prawns, banana prawns, and school prawns.
Always Buy Fresh Tiger Prawns
Tiger prawns or any other kind of prawn are best when they’re cooked fresh. If you live someplace where you have the option of buying your tiger prawns fresh, it’s always the best decision to buy fresh. Frozen is good too, but you need to make sure to check the shelf life. Once frozen, you should only take out your frozen prawns from the freezer if you’re ready to cook them already.
Fast and Furious
Okay, so not really furious. But prawns take so little time to prepare. However, if you go as far as overcook this delicious manna from the sea, you’re going to end up with very though little prawns that will definitely leave an impression on you and your guest’s mouths. So make sure you cook these right.
Now that you have those tips considered, here are some recipes that you can try out.
Seared Tiger Prawns with garlic, chilli and lemongrass
- 12 large tiger prawns, peeled and deveined. Leave the tail shell on
- 3 Garlic Cloves, peeled
- 2 stalks lemongrass
- 2 red chillies, deseeded
- 2.5 cm piece peeled root ginger
- 5 tbsp olive oil
- Salt and pepper
- Place prawns in a shallow dish.
- Pound garlic, lemongrass, chillies and ginger using a pestle and mortar. Add olive oil as you pound and until you get a rough paste.
- Salt and pepper to taste.
- Baste prawns in paste and marinate in a cool place for a minimum of two hours.
- Cook prawns on hot barbecue for 5 minutes. Don’t forget to turn and don’t overcook.
- Serve with vinaigrette, sour cream or salsa.
Chilli garlic prawns
- 1kg peeled prawns, tails intact
- 2 tbsp olive oil
- 80 grams butter
- 4 garlic cloves, thinly sliced
- 2 fresh red chillies, chopped
- 2 tbsp lemon juice
- 3 tsp grated lemon rind
- Rocket leaves, to serve
- 1/4 cup chopped coriander
- Chargrilled bread, brushed with oil to serve
- Over medium flame, heat oil and butter in a frying pan
- Add garlic and chilli, and cook until aromatic.
- Add and cook prawns. Season with salt and pepper.
- Add lemon juice, rind and coriander to mixture. Toss, divide and serve with rocket and bread.