Fresh Whole Tiger Prawns Shell On

Whole tiger prawns, shell on: glossy brown and white bands running the length of the body, long whip-like antennae, spiny legs and a wide tail fan edged in blue and yellow. They are shown as a row of four on a white plate with parsley, a cherry tomato and a wedge of lemon, and again on a dark board beside a sink.

The meat is firm and sweet, and the shells are thick, so they take a little longer to cook than smaller prawns. Split and grill them, boil them for three to four minutes, or peel the tails and stir-fry them.

• Whole, shell on, heads on
• Brown and white banded shell
• Blue and yellow tail fans
• Grill, boil or stir-fry

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.