Tiger prawn recipe

Prepare this delicious, quick and easy tiger prawn recipe with tips how to enjoy juicy prawns without overcooking them.

Prawns are easily overcooked, which makes them though to eat, about 5 minutes on the fire should be the maximum. When you don’t mind to get your hands dirty during dinner, you can leave the shell on whilst cooking: some flavors will still penetrate through the shell.

A very easy way to cook and eat tiger prawns is removing the head and shell, deveining the back, season with pepper and salt, rubbing some oil over them and quickly grill them on a grill pan. Prawns are cooked when the flesh becomes white. Grill on both sides no longer for a total of 4 minutes. Serve with fresh lime or fresh lemon.

In the recipe below, we first make a flavorful curry/sauce in which we then quickly boil the prawns.

Easy tiger prawn recipe

• 1 pound (500 gr) fresh prawns
• olive oil to fry
• 1.5 teaspoon cumin powder
• 3 onions, chopped

Blend together:

• 5 medium tomatoes (11 oz – 330 gr)
• juice of half a lime
• 2 inch (5cm) fresh young ginger
• 6 cloves garlic
• 2 fresh green long chilies
• 1 tablespoon gula melaka (brown palm sugar)
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 teaspoon fresh grounded pepper
• 1/2 teaspoon nutmeg powder

How to make prawn curry

1. Heat the oil in a pan and add the cumin. Wait until the fragrance comes out and add the onions. Simmer on a low fire for 10 minutes.
2. Meanwhile remove heads and the shells from the prawns. Cut the prawns at the back and remove the veins. When
   you do this work now, nobody needs to dirty their hands during the meal, which will be much appreciated when you have orang puteh – "white men" or westerners as we call them in Malaysia – as guests…
3. Add the blended mixture to the onions, bring to the boil and simmer for another 10 minutes.
4. Taste your curry and add salt to taste.
5. Add the tiger prawns in the still boiling sauce and cook until ready (about 3 minutes).