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Product Description

These Vietnam 21–25 head-on tiger prawns are large-sized prawns, with about 21–25 pieces per kilogram, giving you thick, meaty bites in every prawn. The shells have classic tiger stripes and stay intact after freezing; once cooked they turn bright orange-red, with firm, springy flesh and a strong, naturally sweet prawn flavour that’s perfect for grilling, hotpot, pan-frying or simple boiling. Each box is around 1kg, ideal for family hotpot, BBQ or seafood nights at home—just season with salt, pepper and a bit of butter or garlic and they’re ready to impress.ttmall.com+4

Recommended Recipe 1: Garlic Butter Tiger Prawns (Serves about 3–4)

Ingredients:
8–10 Vietnam 21–25 head-on tiger prawns (thawed, cleaned and patted dry)
30g butter
2–3 tablespoons minced garlic
Salt, to taste
A little black pepper
Lemon wedges, for serving

Method:

1. Thaw the prawns, trim the feelers, slit the back to remove the vein, then pat dry and season lightly with salt and black pepper.

2. Heat butter in a pan over medium heat, add the minced garlic and sauté until fragrant, then place the prawns in the pan and cook for about 2–3 minutes per side until the shells turn bright orange-red and the flesh is opaque with light charring.

3. Plate the prawns, spoon over the remaining garlic butter from the pan and serve with lemon wedges. The meat will be juicy, bouncy and great with a cold beer.

Recommended Recipe 2: Boiled Tiger Prawns with Garlic Soy Dip (Serves about 3–4)

Ingredients:
10–12 Vietnam 21–25 head-on tiger prawns
3–4 slices ginger
2–3 spring onion stalks, cut into sections
Water, enough to cover the prawns
A pinch of salt

Garlic soy dip:
2 tablespoons minced garlic
2–3 tablespoons light soy sauce
1 teaspoon sugar
A little sesame oil

Method:

1. Add water, ginger, spring onion and salt to a pot and bring to a boil. Add the thawed, cleaned prawns.

2. Boil on high heat until the prawns turn fully orange-red, then cook for about 1 more minute. Do not overcook to keep the texture bouncy.

3. Mix all dip ingredients in a small bowl. Peel the prawns when eating and dip into the garlic soy sauce for a fresh, sweet prawn flavour with a nice bite, great as a cold platter or hot appetiser.