Tiger prawns are large-bodied prawns, are native to the Indo-West Pacific Ocean. Has a sweet, medium flavour, low to medium oiliness and moist, firm flesh. Flesh is translucent when raw and white to pink with pinkish bands when cooked. 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.