Black Tiger Prawn Hoso (Medium) -1KG

Description:

Black Tiger Prawns (scientifically known as Penaeus monodon) are a premium variety of prawn known for their large size, striking black and white striped shells, and sweet, succulent flavor. These prawns are highly sought after in the culinary world for their firm texture and versatility in various dishes, from grilling and frying to stewing and sautéing.

Cooking Suggestions:

Black Tiger Prawn Coconut Curry

Ingredients:

• 12 Black Tiger Prawns, peeled and deveined
• 1 can (400ml) coconut milk
• 2 tbsp red curry paste
• 1 tbsp ginger, grated
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• Fresh cilantro, chopped, for garnish
• 1 tbsp vegetable oil
• 1-2 Thai bird’s eye chilies (optional, for heat)
• Steamed rice, for serving

Instructions:

1. Heat the oil in a large pot or deep skillet over medium heat.
2. Add the onion, garlic, ginger, and chilies (if using). Cook until softened, about 3-4 minutes.
3. Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
4. Pour in the coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer.
5. Add the prawns and cook for 4-5 minutes until they are pink and cooked through.
6. Adjust the seasoning with salt, pepper, or more fish sauce to taste.
7. Serve the curry over steamed rice and garnish with fresh cilantro.