1 1/2 kg of whole tiger prawns with heads on
1/2 cup of olive oil or vegetable oil
1 cup of finely chopped onion
1 tablespoon of finely chopped garlic
1/4 cup of finely chopped fresh parsley
1 teaspoon of salt and black pepper to taste
1 cup of cold water
2 tablespoons of all-purpose flour
1 1/2 kg of whole tiger prawns with heads on
1/2 cup of olive oil or vegetable oil
1 cup of finely chopped onion
1 tablespoon of finely chopped garlic
1/4 cup of finely chopped fresh parsley
1 teaspoon of salt and black pepper to taste
1 cup of cold water
2 tablespoons of all-purpose flour
Rinse the tiger prawns, reserving the heads and juices carefully
Cut the tiger prawns into 1 cm pieces and cut off the tails in 2 or 3 pieces
In a large skillet, heat the olive oil or vegetable oil
Add the tiger prawns, onion, garlic, and parsley
Fry over high heat for about 5 minutes, stirring frequently
Season with salt and black pepper
Cover the skillet and cook slowly over low heat for 20 minutes
While cooking the tiger prawns, squeeze the juices from the heads into a fine-mesh strainer to remove as much juice as possible
Add water and squeeze again
Mix in the all-purpose flour until smooth
Pour the juices with flour over the cooked tiger prawns, stirring constantly
Let it come to a boil
Reduce heat and cook slowly for 5 minutes
Remove from heat and let it rest for 5 minutes before serving
Check seasoning and serve with rice.
