What Kind of Shrimp Is the Tiger Prawn, the King of Shrimp? Market Prices and Cooking Methods Explained
Tiger prawn, also known as king prawn, gets its name from its large size and striped pattern. Its flesh is delicious and highly nutritious. It is generally quite rare in China, and even when available, it is imported, so the price is relatively high. So what kind of shrimp is the tiger prawn? What is the market price? How do you cook it deliciously?
I. What kind of shrimp is the tiger prawn?
1. Characteristics
(1) The tiger prawn is an oceanic shrimp and is wild-caught; it cannot be farmed. Australia has abundant marine resources and does not need to expend labor on farming them. What needs to be farmed are freshwater products, so in Australia live freshwater products are more expensive than seafood; freshwater shrimp cost 2 to 3 times as much as sea shrimp, and even crayfish are the same price as lobster.
(2) The tiger prawn is a type of shrimp with a huge body and striped markings. Its flesh is sweet, and the springy tiger prawn can be called the king of shrimp; it enjoys a resounding reputation among seafood-loving diners.
2. Introduction to producing areas:
The main producing areas are Malaysia, Australia, Malaysia, the Philippines, and Vietnam. Currently, all tiger prawns on the Chinese market are imported.
II. How much per jin?
The price of tiger prawns mainly depends on size, and the price difference is quite large; chilled ones are the cheapest. For chilled, relatively large ones, in Malaysia the lowest is 60 to 80 Malaysian ringgit per kilogram, which is about 93 to 125 RMB per kilogram.
III. Introduction to cooking methods:
1. Tiger Prawns with Fermented Bean Curd
Ingredients: one pack of tiger prawns, a small piece of fermented bean curd, 2 teaspoons fermented bean curd liquid, 3 tablespoons water, 1.5 tablespoons olive oil or other cooking oil, 1.5 tablespoons chopped scallion, 3 grams ginger cut into shreds, 1 tablespoon minced garlic, 1/6 teaspoon white pepper powder, 1/4 teaspoon salt, 3/4 teaspoon sugar.
Method:
(1) Dry the wok, add 1.5 tablespoons oil, place on the stove over high heat, add 1 tablespoon chopped scallion, shredded ginger and minced garlic and stir-fry until fragrant. Add the tiger prawns and stir-fry a few times, then add the 2 fermented bean curd liquid ingredients and toss to coat evenly.
(2) Turn to medium heat, add the remaining 3 ingredients one by one, stir-fry until the shrimp turn red on the outside (about 1 to 2 minutes), then add the remaining chopped scallion and sesame oil and toss evenly.
2. Butter Garlic Roasted Tiger Prawns
Ingredients: 4 tiger prawns, 2 tablespoons butter, 2 to 3 tablespoons minced garlic, a pinch of salt, a pinch of cracked black pepper.
Method:
(1) Prepare the ingredients. At the same time preheat the oven to 17 degrees, cut open the back of the tiger prawns, remove the intestinal tract, then cut open from the back and split into two, sprinkle with sea salt and cracked black pepper to season. Heat a wok over low heat, add 1 tablespoon butter and minced garlic, and slowly stir-fry over low heat until fragrant. When the minced garlic is almost golden grain by grain, add the remaining butter and mix well, then turn off the heat.
(2) Spread the garlic butter evenly over the shrimp meat, place in the preheated oven, and bake for 6 to 8 minutes until the shrimp are cooked (the shrimp meat turns white). Remove, sprinkle with chopped scallion, and it is done.
3. Dry-Braised Tiger Prawns
Ingredients: several tiger prawns, an appropriate amount of rice wine, an appropriate amount of salt, two cloves of garlic, two or three slices of ginger, one stalk of green onion, an appropriate amount of chili.
Method:
(1) Heat oil in a wok, add ginger slices and stir-fry until fragrant, add garlic, add the white parts of the scallion and stir-fry until fragrant;
(2) Add the prepared tiger prawns and stir-fry briefly, add a little water and stir-fry until cooked;
(3) Splash in a little rice wine and stir-fry; add an appropriate amount of salt and stir-fry evenly;
(4) Before removing from the wok, add the front sections of the green scallion and toss briefly with the shrimp, then plate.
4. Golden Fragrant Stir-Fried Tiger Prawns
Ingredients: 12 tiger prawns, 15 curry leaves, 3 shallots, 3 cloves of garlic, 2 bird's eye chilies, 40 grams dried shrimp, 50 grams all-purpose flour, an appropriate amount of salt and black pepper, seasoning: 2 tablespoons oyster sauce, 1 tablespoon curry powder, 1 tablespoon coarse black pepper.
Method:
(1) Soak the dried shrimp in water until soft, then chop; wash the tiger prawns and remove the intestinal tract; mince the garlic and shallots; cut the bird's eye chilies into pieces; pick the curry leaves and chop them; prepare a small bowl, add oyster sauce, curry powder, coarse black pepper, light soy sauce, dark soy sauce and granulated sugar and mix well into a sauce.
(2) Prepare a large bowl, add all-purpose flour, black pepper and salt and mix well, coat each tiger prawn with flour one by one, deep-fry in oil until golden brown and fully cooked, remove the tiger prawns and place on kitchen paper to absorb excess oil, then stir-fry quickly until evenly coated and it is done.
5. Salt-Baked Tiger Prawns
Ingredients: 5 tiger prawns, 1/2 cup coarse salt, 1 tablespoon sugar, a pinch of black pepper powder, a pinch of white pepper powder, 2 tablespoons wine, 200 cc stock or water, a bunch of rosemary.
Method:
(1) First thaw the refrigerated tiger prawns. Line the bottom of a clay pot with coarse salt and sugar, add the tiger prawns, sprinkle with black and white pepper, add another layer of salt, pour in the wine and stock, and add the rosemary.
(2) Insert the oven power cord into the socket of the Remy temperature controller, plug the Remy power into the socket, insert the temperature probe into the clay pot to secure it, then seal with aluminum foil. Place the clay pot in the lower layer of the oven, then set the oven top heat to 130 degrees and bottom heat to 160 degrees. Set the Cook72App master program to 75 degrees for 5 minutes, then 64 degrees for 10 minutes, and it is done.
6. Tiger Prawn Bisque
Ingredients: 200 grams tiger prawns, 5 shallots, 2 cloves of garlic, 1 stalk celery, 1 onion, 1 carrot, 40 grams butter, 50 milliliters brandy, 50 milliliters white wine, 200 milliliters light cream, 300 milliliters water, 2 tablespoons fresh thyme, 1 tablespoon tomato paste, an appropriate amount of salt and black pepper, an appropriate amount of olive oil.
Method:
(1) Mince the shallots and garlic, dice the onion, carrot and celery, remove the shrimp shells and intestinal tracts (keep the shrimp heads and shells aside for later use), cut the shrimp meat into small pieces and set aside for later use.
(2) Place the shrimp shells on a baking tray, put in the oven and roast for 20 minutes until golden brown, remove; heat a frying pan over medium heat, add half the butter and olive oil until the butter melts, stir-fry the minced garlic and shallots until fragrant, add the onion, celery and carrot and cook until soft, add the shrimp shells and stir-fry until fragrant.
(3) Add the tomato paste and stir-fry evenly, then add the white wine and water and bring to a boil, turn to low heat and cook for 45 minutes, pour all the ingredients into a blender and blend until smooth, then strain out the soup, discard the solids, heat a pan over medium heat, add the remaining butter, stir-fry the shrimp meat until fragrant, sprinkle a little light cream and olive oil on the surface, and it is done.