Sick of paying for cold takeaway with a stingy number of tasteless imported prawns? Well try using our Raw Aussie Tiger Prawns to recreate your favourite takaway at home! ,

  • Raw Tiger Prawns can be cooked in matter of seconds. They turn vibrant orange so you can easily tell when they’re Cooked either in their shell or without, raw prawns can be BBQ’d, poached or thrown in to cook with any of your favourite meals.

  • Raw Tiger Prawns have the ability to retain flavour, texture and taste when cooked mean they suit a variety of cuisines.

  • Raw Tiger Prawn are a healthy source of protein and a good source of omega-3

  • Support Aussie farmers by using sustainable and quality product grown at our farms in Queensland and Northern New South Wales.

Take 30 minutes to give one of our iconic tiger prawn recipes a try.

Italian –

Give imported prawns the flick with Aussie prawn, chilli & pesto pizza – Recipe

Prawn Pizza

Greek –

You won’t get a soggy sovua with homemade prawn souvlaki skewers with lemon and dill yogurt – Recipe 

Prawn Skewers


Make this prawn noodle soup quicker than you can get it delivered – Recipe

Prawn Noodle SOup

Thai –

Curry in a hurry at home with prawn Thai red curry. – Recipe

Prawn Curry

Here are a few tips to make the most of your Tropic Co Raw Aussie Tiger Prawns


Standing out from the crowd, raw black tiger prawns live up to their name with their dark colour. They should be a glossy, translucent black green colour, their shells should be intact and smell sightly of the ocean but nothing overpowering.


Fresh: Store in an airtight container in the coldest part of the refrigerator for up to 3 days.

Frozen: Keep frozen for up to 3 months. Once prawns are thawed use within 48 hours. Prawn shouldn’t be re-frozen.

Tip: Put discarded prawn shells in a sealed bag and store in the freezer until bin day.


Raw Aussie Tiger prawns are easy to peel and can be peeled before or after cooking.

Follow these easy steps

  1. Simply twist off the head.
  2. Grab the body and legs and peel off the shell.
  3. Finally pinch off the tail, score down the back of the prawn and pull away the vein.


Tiger prawns aren’t always orange in colour. That only occurs as they’re cooked. You can easily tell when they’re cooked as their vibrant orange colour with distinctive tiger stipes is revealed and the meat turns from translucent to opaque.

More info on Black Raw Tiger Prawns – FAQS

Tag us in your recipe on social for a Re Share on your pages –  Instagram OR  Facebook