The Tiger Prawn
The Tiger Prawn (Penaeus monodon) is mainly farmed in the tropics and is fast growing. Check out this world famous Tiger Prawn.
Common types of local prawns
The body is greyish with a yellowish tint. The legs are usually yellowish. Shell can be soft.
The distinguishing feature is the red coloured legs. The colouration varies. The shell is beige and is sweet. Good for soup and steam.
Vannamei / Grey Prawn
Greyish in colour with small black dots on the body. The shell is soft and thin. Not suitable for bake or BBQ.
Glass / White Prawn
Whitish and sometimes clear. Good for stir fry and boil for appetisers.
The versatile Tiger Prawn
Recognised by chefs round the world as the all time favourite.
Why Tiger Prawns?
While we would have preferred wild caught prawns, however, reports have shown that these prawns have been caught by fishing trawlers who use slave labour. Till today, we believe the practise still exist. As the bulk of wild caught prawns from the region originates from Indonesia or Thailand, we are unable to verify the origins.
Our Tiger Prawns are sustainably farmed
We import the Tiger Prawns from boutique farms in Malaysia that uses responsible farming techniques.
In Malaysia, the farm we obtain the prawns that follow strict guidelines by the Malaysian authorities. These include:
Our Jumbo Tiger Prawn is special!
It may cost a little more, but you’ll be glad that it is responsibly farmed and harvested, treated with care for our dining pleasure.
The Jumbo Tiger Prawn is of a good size for bake or BBQ. Packed with sweet meat, this is certainly a delight for the family.
Frozen for freshness
Prawns decay very rapidly if not treated correctly. Freezing is the best treatment to stop all chemical reaction that will cause the meat to soften. Quick freezing with seawater will ensure freshness when thawed.
All time winner
The prawn should be cooked after thawing and be kept in chiller if cooking is not immediate. A simple bake would bring out the best of the succulent flesh.
Frequently Asked Questions.
The prawns are frozen with seawater, hence the best before date is about 2 years from production.
Normally at 4 degree Celsius, the meat of the prawn will start to decay. Hence, we would advise to keep it in the chiller where the temperature is lower is slightly below zero degrees. Nevertheless, it is best to cook them after thawing.
From our experience, chilled prawns from the market are kept in ice water for prolonged period of time. This include time when it was caught at sea. The best treatment is to freeze it after it has been caught. In the west, the prawns are usually cooked to stop the meat from becoming degraded, similar to the effect of freezing.
The prawns we import are from responsible farms. The import into Singapore meets stringent SFA requirements. In Jan 2020, SFA commented that they have not detected Chloroamphenicol and Nitrofuran, 2 of the common antbiotics used in farmed prawns. Hence, our prawns are safe for consumption.
These prawns are farmed in circulating saltwater.