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Low stock, order before 1pm for next day delivery.
Whole Raw Prawns- Large
Black Tiger- Frozen 16/20 | 800gram
$41.95 NZD
Ships from Hamilton – order by 1pm for next-day delivery.
⭐⭐⭐⭐ 4.3 star reviews
Pickup available at Seafood Bazaar, Hamilton
Usually ready in 24 hours
Whole Black Tiger Prawns Large Raw Frozen 16/20 800g
Product Details:
- Whole Black Tiger prawns, large, raw, frozen
- Approximately 18 prawns per pack
- Each prawn weighs ~45g
- Firm and meaty texture, ideal for cooking
Perfect for:
- BBQ grilling
- Pan-frying or deep-frying
- Baking in the oven
Storage Instructions:
- Keep frozen at -18°C
- Thaw in the fridge overnight or under running cold water
- Do not refreeze once thawed
Vietnamese Garlic Prawns
Succulent butterfly prawns marinated in garlic and fish sauce, quickly stir-fried with aromatic garlic, spring onions, and chilli, finished with oyster sauce and fresh coriander. Perfect served with steamed white rice.
Ingredients
- 500 grams raw prawn cutlets, shell removed
- 1 clove garlic, minced
- 15 ml fish sauce
- 1 t coarse sea salt
- 4 cloves garlic, minced
- 3 spring onions, diced (white and pale green parts only)
- 50 grams red chilli, seeded and finely diced
- 60 ml avocado oil, divided
- 15 grams oyster sauce
- Small bunch chopped coriander
Method
- Butterfly the prawns by slicing down the back of each cutlet. Marinate with 1 clove garlic, fish sauce, and sea salt. Set aside for at least 30 minutes.
- Prepare the remaining 4 cloves garlic, spring onions, and chilli.
- Preheat a wok or heavy fry pan over medium-high heat. Add half the oil and swirl to coat the pan.
- Add prawns in a single layer. Cook without moving for ~2 minutes, turn, and cook for another 1 minute. Remove and set aside.
- In the same pan over medium-high heat, add the remaining oil, garlic, spring onions, and chilli. Season with a pinch of salt and quickly fry until aromatic. Add oyster sauce and stir through.
- Serve the sauce over the prawns, garnish with coriander, and enjoy with steamed white rice.
Prep Time: 10 minutes | Marinating: 30 minutes | Cooking Time: 10 minutes | Serves: 4
Tikka Prawns with Yoghurt Pilaf
Succulent king prawns marinated in tikka curry and Greek-style yoghurt, grilled to perfection and served with a fragrant coriander yoghurt pilaf. A quick and flavorful seafood meal ready in 30 minutes.
Ingredients
- 3 T Tikka or mild curry paste
- 6 T thick Greek-style yoghurt
- 5 T coriander leaves, chopped
- 16 large king prawns
- 6 cardamom pods, lightly crushed
- 200 grams Basmati rice
- 1 t salt
Method
- Prepare prawns by washing, peeling legs and body shell, and deveining. Leave the tail on.
- Combine 2 T of curry paste with 4 T yoghurt and 4 T chopped coriander in a large shallow dish. Add prawns, turn to coat, cover, and refrigerate until required.
- Place 1 T curry paste, cardamom, and salt into a large pan. Add rice and 1 ½ C cold water, stir to distribute the paste.
- Bring to a boil, then simmer partially covered for 10 minutes until liquid is nearly absorbed.
- Stir in the remaining 2 T yoghurt and 1 T coriander through the rice, cover to keep warm.
- Heat the BBQ, grill, or fry pan to high heat. Cook the prawns for 1–2 minutes each side until just cooked.
- Serve the prawns with the pilaf rice.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Serves: 4
Southern Fried Shrimp Po’ Boy
Crispy, golden prawns tucked into a soft baguette with mayonnaise and lettuce, bringing classic Southern fried seafood flavors to your table.
Ingredients
- 1kg medium to large prawn meat
- ½ C milk
- Canola oil for frying
- 1 French baguette, cut in half longways and then into 4 pieces
- Mayonnaise or Tartare sauce
- Lettuce
- 1 C flour
- ½ t garlic powder
- 1 t onion powder
- ½ t chilli powder
- ½ t salt
- ½ t ground white pepper
Method
- Soak the prawns in milk for a few minutes while preparing the flour mix.
- Heat canola oil to 180°C in a deep fryer or about 1 inch in a deep fry pan.
- Mix flour, garlic powder, onion powder, chilli powder, salt, and white pepper.
- Drain the prawns from the milk, discard the milk, then toss the prawns in the flour mixture. Let sit briefly and toss again.
- Fry the prawns in batches for about 3 minutes until golden and crispy.
- Spread the baguette with mayonnaise or tartare sauce and add lettuce if desired.
- Fill the baguette with hot cooked prawns and serve immediately.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Serves: 4
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Frequently asked questions
How is it packed?
All seafood is individually vacuum-packed or sealed, then placed in insulated boxes with gel ice packs to ensure it stays cold and fresh during transit.
Is it frozen?
If the product subtitle includes the word frozen then yes, otherwise all other seafood listings are fresh. All frozen seafood is flash-frozen at peak freshness immediately after processing, locking in flavour, texture, and nutrients.
Can I freeze or refreeze?
Frozen seafood: Once thawed, do not refreeze; keep refrigerated and use within 24hrs.
Fresh seafood: Freeze as soon as possible and within 24 hours of delivery for best quality.
What if I’m not home?
If no one is available at the delivery address, your order will be placed in the location on your delivery notes. We recommend leaving clear instructions for a shady cool spot to avoid spoilt deliveries.
How long will it stay fresh?
Fresh seafood: Consume within 48 hours of delivery for best quality. Fresh Seafood may last up to 5 days from packing.
Frozen seafood: Can be stored at -18°C or below for several months, depending on the product. Check the packaging for specific storage periods.
How do I thaw it?
Frozen seafood: Thaw in the refrigerator overnight or in a sealed bag under running cold water. Avoid microwaving or warm water.
Fresh seafood: Ready to use, keep refrigerated until cooking.
How much should I get?
We reccommend:
Fish fillets: ~150–200 g per adult per meal
Tuna steaks: ~180–220 g per adult per meal
Whole fish (e.g., snapper, trevally): ~400–600 g per adult.
Cooked prawns or mussels: ~100–150 g per adult as a starter or snack
Crabs: ~300–400 g per adult if served as a main, or ~150–200 g per adult as part of a shared seafood platter
