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$24.00
Cooked Black Tiger Prawn’s meat is softer than that of other shrimp species. Tiger Prawns have grey to black stripes on grey or bluish shells and associated stripes on the peeled meat. The cooked shell turns bright red. The white flesh is tinged with orange if cooked peeled and red if cooked in the shell.
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Steam, poach, deep-fry, pan-fry, stir-fry, grill, barbecue. The firm flesh holds together well in soups and curries and threaded on skewers for kebabs. Like all seafood, Prawns require very little cooking. Undercook, rather than overcook, them, as they will continue cooking in the residual heat.
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