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Wild Australian tiger prawns landed under the Skull Island name, which is a fishery, not a species — the boats work northern Australian waters and freeze the catch on board. They arrive raw, shell on, striped dark brown across a translucent body, and turn the deep red-and-black banding tiger prawns are known for the moment they hit heat.
This is the jumbo end of the grade, and tiger prawns reward size more than most. The meat is dense and properly chewy rather than soft, with a strong, sweet prawn flavour that stands up to charcoal, chilli and garlic instead of disappearing under them. If you have cooked prawns that tasted of the sauce and nothing else, this is the fix.
Why Choose It?
Cooking Methods:
The One Rule:
Cook them in the shell wherever you can. The shell is a barrier between the meat and the heat, and it is the difference between a juicy prawn and a dry one. Peel at the table, not before the pan.
Storage:
Keep frozen at or below -18°C. Thaw overnight in the fridge, or in a sealed bag under cold running water. Cook the day they thaw and do not refreeze.
Allergen:
Crustacean.
A prawn built for fire and garlic. Order now.
以「骷髅岛」（Skull Island）之名上岸的澳洲野生虎虾——这是渔场的名字，不是品种名。渔船在澳洲北部海域作业，捕获后在船上直接冷冻。到手时是生的、带壳，半透明的虾身上横着深褐色条纹，一下锅遇热，就转成虎虾标志性的红黑相间。
这是规格里最大的一档，而虎虾比别的虾更吃个头这套。它的肉质密实、弹牙，不是软绵的那种，虾味浓郁清甜，足以顶住炭火、辣椒和蒜头，而不会被调味盖过去。如果你煮过一些「吃到最后只剩酱汁味」的虾，问题就出在这里。
为什么选择它？
推荐烹饪方式：
唯一的诀窍：
能带壳做就带壳做。壳挡在虾肉和火之间，多汁还是发柴，差别就在这一层。要剥壳，请端上桌再剥，别在下锅前剥。
保存方式：
零下十八度以下冷冻保存。冷藏隔夜解冻，或装密封袋用冷水冲淋解冻。解冻当天烹煮，不要二次冷冻。
过敏原提示：
甲壳类。
为炭火和蒜头而生的一只虾。立即订购。