← Field Guide
Black Tiger Prawn
Penaeus monodon
Large, firm prawn with bold stripes and a sweet, clean flavour — the premium choice.
Year-round (farmed); wild best in summer
From boat to bench
Black tiger prawns are farmed in clean, tidal-exchange ponds across tropical Australia and South-East Asia, where they grow to impressive size on a natural diet. Wild stocks are also otter-trawled from northern estuaries and muddy coastal grounds. Either way, they're graded by size, chilled rapidly and packed to preserve their firm, sweet flesh and striking appearance.
Health benefit
High in protein, low in fat, and rich in selenium and vitamin E for skin and immune health.
Easy Recipe
Chilli-Garlic Black Tiger Prawns with Asian Greens & Rice
Serves 2·20 minutes
Ingredients
- 8 large black tiger prawns, shell on
- 2 tbsp vegetable oil
- 4 garlic cloves, finely sliced
- 2 long red chillies, sliced
- 1 tbsp soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1 bunch gai lan, trimmed
- 1 cup jasmine rice, steamed
- Spring onion and sesame seeds, to serve
Method
- 01Steam the jasmine rice and keep warm.
- 02Heat a wok until smoking, add oil and swirl.
- 03Toss in prawns and stir-fry 2 minutes until shells turn pink.
- 04Add garlic and chilli, toss for 30 seconds until fragrant.
- 05Splash in soy and shaoxing wine, toss to coat.
- 06Add gai lan and a splash of water, cover and steam 1 minute until just wilted.
- 07Drizzle with sesame oil and serve over rice, topped with spring onion and sesame seeds.
