whats your fav recipe for tiger prawns and are tiger better than king ????

Question

i normally just pan fry for a min or so and serve with some good bread any ideas??

Answer 1

Tiger prawns look great, but for flavour go with king.

Italian style:
1. Chop fresh parsley and a garlic clove very fine.
Add prawns and salt, mix and pan fry in olive oil 1 minute.

2. Marinade prawns in a little Sambuca. Thread on wooden skewers, sprinkle salt and pepper on both sides and pan fry.

Thai style:
1. Sprinkle a little sugar on prawns, set aside.
Combine kaffir lime leaves, fine lime segments, ginger julienne, chopped green chilies, chopped coriander and mint leaves. Add to prawns and quickly pan fry in peanut oil. Add salt and pepper.

2. Marinade prawns in a little store bought Tom Yum paste (or Yellow, Red or Green Curry paste). Pan fry till done. Serve with lots of lemon wedges.

Indian style:

1. Rub prawns with turmeric powder, set aside a couple of minutes.
Combine ginger and garlic paste with a little Madras style curry powder and temper in a little oil in skillet. Add prawns, stir fry till just opaque. Add a few tablespoons cream and just heat thru.
Season with salt and lots of Mattancherry pepper.

2. Marinade prawns in ginger/garlic paste and a little garam masala, salt.
Temper mustard seed, cumin and fennel seeds in a little oil in skillet. Add prawns with the paste and garam masala, pan fry till cooked. Serve sprinkled with fresh coriander leaves.

3. Marinade prawns in store-bought (or homemade) Xacuti, Vindaloo, Balchao, OR Rechead masala paste. Pan fry prawns till cooked.
Optional: add a little coconut cream to moisten. Sprinkle coriander on top.

Answer 2

My fave rec for tiger prawns below:
This is an amazingly good first course for garlic lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance.

Serves 4
Ingredients
20 raw, shell-on large tiger prawns (about 1lb 8 oz/700 g), thoroughly defrosted if frozen
4 cloves garlic, peeled and crushed
3 oz (75 g) butter, softened
1 heaped tablespoon chopped fresh parsley
grated zest and juice ½ lemon
salt and freshly milled black pepper
To serve:
1 level dessertspoon chopped fresh parsley
1 lemon, quartered
You will also need 4 individual gratin dishes with a base diameter of 5 inches (13 cm), buttered, or a baking tray measuring 11 x 16 inches (28 x 40 cm), also buttered.
To butterfly the prawns, first of all pull off the heads and legs with your fingers, then simply peel away the shells, which come away very easily, but leave the tails still attached, as this makes them look prettier. Now turn each prawn on its back and, with the point of a sharp knife, make a cut down the centre of each prawn, but do not cut through. Ease open with your thumb like a book and remove the brownish-black thread, scraping it away with the point of the knife – it should also come away easily. Next rinse the prawns and pat them dry with kitchen paper, then place them in the buttered gratin dishes or on the baking tray.
Next make the garlic butter, and all this involves is taking a large fork and combining the rest of the ingredients together in a small bowl. Now spread equal quantities of the garlic butter over the prawns. You can now cover the whole lot with clingfilm and chill in the fridge till needed.
To cook the prawns, pre-heat the oven to gas mark 8, 450°F (230°C), remove the clingfilm if you've made them in advance, and then place the dishes on the highest shelf of the oven and let them cook for 6-7 minutes (they will need only 5 minutes if you've used a baking tray). Serve sprinkled with the parsley and garnish with the lemon quarters.

Answer 3

Tiger Prawns are lovely, not sure of recipes though Ive only had in Indian style dishes, but buy fresh not frozen. Maybe a light batter would be nice, marinate them in some soy, chilli, lime juice and lightly fry or something similar. Serve with pitta bread and they can make little sarnies. Enjoy!

Answer 4

tigerprawns,bean sprouts, rice noodles 1 clove of garlic 2 small chiles 2 spoon full of olive oil 1 onion ....fry all eccept prawns for 2 mins on high heat add prawn`s fry for 1 more min stiring all the time .....lovely... oh and make sure all vegies or chopped

Answer 5

With chilli and garlic butter...bit of corriander at the end...wedge of lime...yummy...and some bread for that lovely butter. I usually used tiger prawns...the taste all depends if they have been frozen, farmed .....the best prawns i ever manged to get were from the chinese supermarket...yes ok usually frozen but tasted fab !!!

Answer 6

Your way sounds great. They are a very healthy weight loss diet. Most of our prawns are king/tiger from the seas nr Indonesia.

Answer 7

She was a 470 lbs Siberian (Amur) Tigress named "Tasha" (short for Natasha). She was amazing and elegant and fierce and loving. She could be incredibly protective and affectionate towards you if she loved you. Her sandpaper tongue could accidentally draw blood; and her warm embrace would knock you down most of the time. She passed away and I miss her. I like to remember as the Chinese notion of the Sagacious Tiger. I don't have any answers other than Tasha (Natasha) will be missed.

Answer 8

I prefer kings to tigers.I normally have them with a beansprout stir-fry,with plenty of mushrooms and garlic.