Key Features:
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Appearance: Named for the dark stripes on their greyish or bluish shells, which resemble tiger markings. When cooked, the shells turn a bright orange-pink.
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Size: Generally larger than regular prawns or shrimp—often used in premium seafood dishes.
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Texture: Firm, meaty, and slightly chewy—holds up well to grilling, frying, or curries.
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Flavor: Mildly sweet and briny, with a rich, buttery undertone. Absorbs marinades and spices beautifully.
🧾 Common Uses:
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Grilled or tandoori-style with spices
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Kerala-style prawn roast (chemmeen ularthiyathu)
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Prawn curry with coconut milk
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Butter garlic prawns or spicy fry
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Seafood biryani and fried rice
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