King vs Tiger vs Banana Prawns: Which to Buy
The difference between Australia's common prawn types, whether frozen prawns beat fresh, and how much prawns cost per kg.
Standing at the prawn cabinet the names blur together. Here's what actually separates them.
The main players
Banana prawns. Pale, almost translucent when raw, turning bright orange cooked. Sweet, tender, slightly softer flesh. Trawled in northern Australia. The value option and the classic "prawn cocktail" prawn.
Tiger prawns (black tiger). Bold dark stripes when raw. Firm, meaty, holds its shape on a skewer or grill. The all-rounder — the prawn most people picture. Farmed and wild-caught.
King prawns. A group of species (eastern king, western king) rather than one. The largest common prawn, firm and full-flavoured. Premium price. "Green king prawns" just means raw (uncooked) king prawns.
School prawns. Small, eaten shell-on, often just salt-and-pepper fried whole. Cheap, brilliant with a beer.
King vs tiger — which is bigger?
King prawns are generally the largest. A large tiger and a medium king can overlap, but if you want the biggest prawn on the plate, buy kings. If you want the best price-to-meat ratio and a prawn that won't fall apart on the BBQ, buy tigers.
Raw ("green") vs cooked
Buy raw if you're cooking them — you control the doneness and they don't turn rubbery. Buy cooked only for cold dishes (cocktails, salads) or if you truly won't cook them. Raw prawns should smell of clean sea, not ammonia.
Are frozen prawns as good as fresh?
Usually better, unless you're on the wharf. Almost all prawns are snap-frozen on the boat within hours of the catch. The "fresh" prawns in a cabinet have often been thawed from that same frozen stock and are ageing. Buy them frozen, thaw what you need in the fridge, and you're eating them closer to their peak.
How much do prawns cost?
It moves with the season, but as a guide: banana prawns are the value buy, tigers mid-range, king prawns premium, and everything spikes in December. See current prawn pricing.
Cooking
- BBQ / grill: shell on, split down the back, 2 minutes a side until just opaque.
- Garlic prawns: peeled, hot butter and garlic, 90 seconds — pull them the instant they curl into a C (an O means overcooked).
- Salt and pepper: dusted in seasoned cornflour, flash-fried.
Frequently asked questions
What's the difference between king, tiger and banana prawns?
Banana prawns are pale, sweet and tender — the value option. Tiger prawns are striped, firm and meaty — the best all-rounder for grilling. King prawns are the largest and most premium, firm and full-flavoured.
Are king or tiger prawns bigger?
King prawns are generally the largest common prawn. Large tigers and medium kings overlap, but for the biggest prawn on the plate, buy kings; for the best value and a prawn that holds up on the BBQ, buy tigers.
Are frozen prawns as good as fresh?
Usually better. Most prawns are snap-frozen on the boat within hours of the catch. Cabinet 'fresh' prawns are often thawed from that same stock and ageing. Buy frozen, thaw what you need in the fridge.
What does 'green prawns' mean?
Green prawns are simply raw (uncooked) prawns — nothing to do with colour. Buy raw/green prawns whenever you're cooking them yourself so you control the doneness.
How much do prawns cost per kg?
It varies by species and season — banana prawns are the value buy, tigers mid-range, king prawns premium — and prices rise sharply in December. Check our prawns page for current pricing.