Australian Tiger Prawns (Shrimp) | Shop | Terra Mare Prime
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Australian Tiger Prawns (Shrimp)

Frozen Raw Head On

$49.50

  • Shipped frozen from Los Angeles
  • See Char-Grilled Ginger Tiger Prawns recipe below
  • Quality natural growing location (Edge of the World heritage listed Great Barrier Reef in Queensland, Australia)
  • Sustainable growing practices (commenced BAP Certification)
  • Strict bio-security measures ensure the prawns are disease free
  • Consistent product offer and complete traceability from egg to package
  • Tiger Prawns species: Penaeus Monodon
  • Individually snapped frozen to preserve freshness, and can be separated for required serving size
  • Free Delivery to majority of LA & OC areas - see shipping information below

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Shipping & Delivery

​All orders are sent from Los Angeles via FedEx overnight, FedEx Ground, or local delivery. For all Shipping & Delivery information click here

How to Prepare Tropic Co Tiger Prawns

HOW TO THAW PRAWNS IN THE FRIDGE

1. Tropic Co prawns have been individually snap frozen for your convenience. Remove desired amount of prawns from packaging. Place frozen prawns in an airtight container

2. Place in fridge and cover to defrost a day before intended use

HOW TO STORE PRAWNS

1. If fresh or once defrosted: place peeled prawns in an airtight container and store in the coldest part of the fridge

2. Once thawed, prawns should not be refrozen as the quality deteriorates

HOW TO PEEL PRAWNS

1. Hold the body of the prawn and carefully twist of the head. Peel under and away.

2. Grasp as many legs as you can between your thumb and index finger

HOW TO DEVEIN PRAWNS

1. Ensure prawns have defrosted

2. Straighten prawn and gently grasp the vein located on the back of the prawn

3. Slowly pull the vein out

Char-Grilled Ginger Tiger Prawns

Australian Tiger Prawns (Shrimp) Australian Tiger Prawns (Shrimp)

Marinade

  • 1/2 cup Kecap Manis (sweet soy sauce)*
  • 1/4 cup honey
  • 1/2 cup peanut or grapeseed oil
  • 1 ½ tsp sesame oil
  • 1/3 cup ginger (grated)

Garnish.

  • 1/3 cup cilantro (chopped)
  • 3 limes (wedges)

Misc.

  • Bamboo skewers (soaked in water 30 mins prior to using)

Method.

  1. Defrost prawns a few hours before use and peel leaving the tail on.
  2. Soak the bamboo skewers for 30 minutes before using - this ensures the skewers won’t burn during the cooking process.
  3. Combine all marinade ingredients and pour over the peeled prawns. Let the prawn meat marinate for 30 - 45 minutes. This adds extra flavor while also tenderizing the meat.
  4. Light up your charcoal grill and wait until the flames have died down, and the coals are white hot. In the meantime, thread each prawn onto the skewer through the head to the tail. Do not pierce the skewer through the tail.
  5. Grill for 4 -5 minutes, turning once mid-way through until nicely colored.
  6. Carefully remove prawns from the skewer, then sprinkle with cilantro and and lime wedges. Serve immediately.

*available at all good Asian markets

Char-Grilled Tiger Prawns with Lemon Butter and Yarra Valley Caviar

Australian Tiger Prawns (Shrimp) Australian Tiger Prawns (Shrimp)

Ingredients

  • 6 x Tropic Co Tiger Prawns
  • 1 lemon wedge
  • 2 tbsp butter, melted
  • Yarra Valley Caviar - click here to shop
  1. Defrost the prawns overnight, or on the morning before use.
  2. Peel prawns from behind the head, down to the start of the tail. Then carefully skewer the prawn from the tail end - as close to the belly without piercing through the flesh.
  3. Grill the prawns on a char-grill or grill. Spoon the melted butter over the top, turning until cooked and crispy. Approximately 3 minutes each side.
  4. Plate the prawns and generously squeeze lemon juice over the top. Spoon on desired amount of caviar and service immediately.
  5. For an extra indulgent taste, peel off the head and fill with caviar and eat. The texture will be crunchy, sweet and with a burst of fresh flavor from the caviar.

Why Choose Tropic Co

To find out more about Tropic Co Tiger Prawns and their sustainable farming practices, click this link.

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