Last updated: January 2026 with new cooking tips and printable card.
Today's culinary adventure involves a creature so fearsome, it's practically named after a jungle king: the tiger prawn. But don't worry, I'm not planning to wrestle any crustaceans (although the thought of a shrimp-wrestling match is strangely intriguing). I'm going to tame these 'tigers' with a symphony of flavours, featuring shallots, garlic, white wine, and a sprinkle of herb magic.
This whole experience taught me a valuable life lesson: even a 'tiger' can be tamed with the right amount of garlic, a splash of wine, and a handful of herbs. Before going straight into the recipe, I want to give you all food lovers a breakdown of my first try at this culinary delight.
The Prawn-Taming Process
Step 1: The Garlic Gauntlet
First, I peeled and minced a mountain of garlic. My eyes were watering, but I pressed on! I was channeling my inner Gordon Ramsay here...
Step 2: The Shallot Sizzle
Next, I diced a shallot—the refined, sophisticated cousins of onions. They're like the Tom Ford of the onion world. I sautéed them in butter and olive oil until they were golden brown.
Step 3: White Wine Wonderland
It was then time for the white wine. I poured in a healthy splash, and it sizzled and danced like a tiny, drunken pirouette. My kitchen had become a mini-sauna, but hey, at least the prawns were perfectly steamed.
Step 4: The Tiger Taming
Finally, it was time to introduce the tigers themselves. I gently tossed them into the pan, and instantly, the kitchen was filled with the most delicious, garlicky aroma. I felt like I was in a seafood spa.
Step 5: Herb Heaven
To complete the symphony, I added a generous sprinkle of fresh herbs. My herbs looked more like confetti than a culinary masterpiece, but the flavour was undeniable. Okay, enough talk. Let's just cook and eat!
Maxterchef Pro-Tip: If you’re short on time, these "tigers" can be air-fried at 200°C for 5–6 minutes! Just toss them in the garlic butter first.
🦐 Garlic & Herb Tiger Prawns
Taming the Tiger: Method & Ingredients
Prep: 5m Cook: 5m Serves: 4
Ingredients
- 50g butter
- 750g peeled raw tiger prawns
- 1 shallot, finely diced
- 2 garlic cloves, crushed
- 75 ml dry white wine
- 125g fresh flat leaf parsley, chopped
- 125g fresh marjoram, chopped
- Salt and pepper to taste
Instructions
- Melt the butter with a dash of oil in a frying pan.
- Add the prawns, shallot, and garlic. Sauté for 5 minutes or until the prawns have turned pink.
- Add the wine, parsley, and marjoram. Season with salt and pepper.
- Mix well and serve immediately while sizzling!
Loved these prawns? You have to see my 20-Minute Salmon Potato Cakes that everyone is talking about this month!
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