Tiger prawns are large, flavoursome and look spectacular. Their majestic red striping makes for impressive presentation and they are often the choice of top hotels and restaurants. Grilling, barbecuing or boiling tiger prawns in their shell are among the most popular cooking methods. It is important to note that prawns cook quickly and that overcooking may cause the flesh to become tough. When cooking, add them to the heat as late as possible. Tiger prawns are popular just served cold with a simple dipping sauce. Their flavour will be enhanced by marinating in olive oil, lemon juice and lashings of garlic for one hour to tenderise and par-cook the flesh.