cook black tiger prawns

Cook Black Tiger Prawns

• When it comes to shellfish, black tiger shrimp happens to be one of the most popular forms available today. Characterized by dark stripes encircling the shell, the black tiger shrimp grows to be one of the largest shrimps available commercially. You may have even seen them on some menus as black tiger prawns.
• When cooked, the stripes on a black tiger shrimps actually turn a striking red color. The rich, white meat holds the stripes, even when peeled. Due to the bold color, tiger shrimp make a great presentation, especially when served with the tail intact. Since most tiger shrimps are quite large, the size adds extra flair to the dish.

Create a Stunning Dish with Black Tiger Shrimp

• Besides offering a great look, the flavor and nutrition secure the tiger shrimp's popularity. The delectable meat from a tiger shrimp has a flavor that lends itself well to sauces. Generally, black shrimp tends to be more succulent than white shrimp, but like all shrimp, it is a great high-protein addition to any diet.

• Here at Allen Brothers, we wouldn't be satisfied with just providing regular black tiger shrimps, so we now offer colossal black tiger shrimp. Even larger than ordinary, these are among the largest shrimp in the world. Their size makes them an alluring base for a shrimp cocktail or on the grill. Of course, all of our shrimp come hand-peeled and de-veined, which makes them ready to cook with no fuss.

• Tamarind is the seed of a tropical tree which contains a strange brown-black pulp. When soaked in water, the pulp softens. So I soaked quite a lot of tamarind for an hour, then pressed it through a sieve so that you use only the water, which is now coloured a dark brown and has a mildly acidic fragrance and flavour, almost like a sweet, watery vinegar. This you use, especially with seafood, as if it were a stock.
• I melted some ghee (clarified butter) and over a low heat braised black mustard seeds, jeera seeds and whole cardamom pods until the seeds started to pop gently. I added chopped onion and softened it, then added the tamarind water. Once heated, I stirred in a can of coconut cream (not milk, it’s too runny), then added two tablespoonsful of our lovely Durban curry mix (we always buy our spices on trips to KZN).
• This was covered to simmer and develop the flavours and reduce down the stock a little, then kept on a low heat until I was ready to cook the black tiger prawns. These I had cut down the back to open them up, and cleaned and dried them. You’ll need to have made your rice before this. I prefer basmati. There are a hundreds of ways to make rice, but a few years ago I finally found the method that works for me, every time. It’s dead easy. Place the amount of rice you want in a saucepan. Rinse four times in cold water, pouring the water off. Then fill the pot with cold water, slowly, until the level of the water comes to one old-fashioned inch above the top level of the rice. Stir to loosen the grains. Place on a high heat, uncovered. Bring to the boil. Do not stir. The second it has boiled, turn the heat right off, cover and go away. Again, do not stir it. When you are ready to serve your curry, you will lift the lid and find a pot of perfectly cooked rice, the grains happily loose.