Tiger Prawn Recipe

Tiger Prawn, also known as tiger shrimp, tiger prawn get their name from the fact that they have black or orange stripes and a black or orange body that resembles a tiger. And they taste good! And here are some good one to put on your menu.

Golden Salted Egg Pumpkin Prawns

Salted egg paste just makes everything taste better. Serve up the ultimate prawn dish with this recipe! Indulge in an irresistible blend of flavours and textures and understand why salted egg and prawns is a match made in heaven. The sweetness from the pumpkin balances the unique savoury aroma from the salted egg yolk. Curry leaves and chilli padi give the dish the extra kick!


1kg big prawns

100ml pumpkin puree

5 cooked salted egg yolks

1 tsp mince garlic

1/2 tsp minced ginger

A bunch of curry leaves

2 chilli padi

150ml evaporated milk

(according to your preference)



Sesame oil

2 tbsp butter


1 egg

1 tsp baking powder

2 tbsp oil

3 tbsp plain flour

1tbsp corn flour

1/2 tsp salt

150ml water


Mash and mince salted egg yolks.

Heat oil and fry salted egg yolks until foamy. Add minced garlic and ginger and fry until fragrant. Dish up and put aside.

Shell and devein prawns. Pat dry and marinade prawns with 1/2 tbsp sugar, 1 tsp salt and 1tsp sesame oil for half an hour.

Dip prawns in batter and deep-fry in hot oil until golden brown. Dish up and put aside.

Heat wok and add butter, curry leave and chilli padi. Fry until fragrant. Add the golden salted egg yolk prepared earlier and fry briefly over low heat. Add pumpkin puree and evaporated milk. Mix well and bring to slight boil. Add salt and sugar to taste.

Stir in the deep-fried prawns and let coat well with the salted egg pumpkin sauce.

Serve immediately.

* To make pumpkin puree, simply steam skinned pumpkin slices on high heat for 10 minutes or until cooked. Use a food processor or handheld blender to blend into puree. The puree can be pre-made and kept in fridge/freezer until needed.

* Golden salted egg yolk (or Golden sand as it gives a golden yellow and sandy texture) can also be made before hand. Perfect with prawns, squid or even chicken.

Sambal Udang

For Malaysian, sambal udang is the most popular dish in their families, it’s a traditional Malay or Nyonya prawn dish that is much-loved by many people. Made with a sambal paste and flavoured with belacan (Malaysian shrimp paste), the gravy of sambal udang is best when drizzled on a serving of steaming hot rice.


3 tablespoons oil

600g tiger prawn, shelled and deveined

2 cups water

2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained

3 kaffir lime leaves, sliced thinly

2 teaspoons salt or to taste

1 teaspoons sugar or to taste


10 dry red chilies, deseeded

10 shallots, peeled

30 g (1 oz.) belacan


Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.

Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.

Add the prawn and continue to stir-fry for about 2-3 minutes.

Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

Grilled Cheese Prawns

Are you looking for an appetizer that will “wow” and impress your guests? Look no further than these cheesy baked tiger shrimps. Bust out a beautiful platter and be prepared to watch them get gobbled up! 

Cheesy baked tiger shrimp are the best make ahead appetizer! Plump, juicy shrimp are topped with cheese and baked to melty perfection. 


16 pcs large prawns, shell on

1 cup grated mozzarella cheese

freshly ground black pepper

chopped parsley


1 cup milk

1/2 cup mild cheddar cheese, grated

2 tbsp butter

2 tbsp flour

pinch of salt

pinch of cayenne pepper

pinch of dry mustard


Melt butter in saucepan under low heat then add flour, salt, cayenne pepper and dry mustard. Mix well until blended.

Gradually pour milk while constantly stirring, cook until thickened.

Add the cheese and continue to cook until it melts and texture is smooth. Set aside.

Butterfly cut the prawns with skin on, remove any veins then arrange in a baking tray.

Pour cheese sauce on prawns leaving the heads exposed, sprinkle the mozzarella cheese and season with freshly ground black pepper, place on the top most part of a 230C preheated oven. Using the grill setting cook prawns for 5-8 minutes (depending on the prawn size) or until prawns are cooked and cheese is bubbly and golden brown.

Remove from oven, garnish with chopped parsley then serve while hot.