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Wild Tiger Prawns (Green) The rich pattern makes for beautiful presentation.

Tiger Prawns

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In Season: April 1st to June 15th & August 1st to November 30th
Stock Available: YES
(3kg Cartons)
Price $

Mother-In-Law coming to town?

No other prawn makes an impression like the Wild Tiger. Their majestic red striping makes for striking visual presentation and for this reason they command a premium price on the Japanese market. Tiger prawns, because of their large size should be used as the feature of any recipe.

Seared Wild Tiger Prawns with garlic, chilli & lemongrass


  • 12 Extra Large (6/8) Wild Tiger Prawns
  • 3 peeled cloves of garlic
  • 2 deseeded red chilli’s [Tip: If you don’t like the MIL – add extra chilli ;-) ]
  • 2 stalks lemongrass
  • 2.5cm piece of fresh root ginger peeled
  • 5 tablespoons olive oil
  • Seasalt
  • Pepper


  1. “Butterfly” the Wild Tiger Prawns. Remove the head, then make a deep cut along the belly of the prawn leaving the shell on. Open it out and press it down so that it’s flat. Put the Wild Tigers in a shallow dish.
  2. Smash the garlic, chillies, lemongrass and ginger together using a pestle & mortar, gradually adding the olive oil until you have a rough paste. 
  3. Season with salt and pepper. Baste the prawns with the spice paste and leave to marinate in a cool place for 2-3 hours.
  4. Cook the marinated prawns on the hot barbecue for 4-5 minutes until the flesh turns white and is firm to touch – Don’t overcook!
  5. Serve at once, with a flavoured vinaigrette and fresh lemon wedges!