Prawn 101: Your Complete Guide to Buying, Choosing & Cooking Prawns in Singapore

Introduction: Why Prawns?

Prawns are one of Singapore's most beloved seafood staples — from steaming hot garlic butter prawns at a zi char stall to plump Vannamei in a steamboat pot. But walk into any wet market or browse online, and you'll face a wall of choices: Tiger, Vannamei, Grey, River, fresh, frozen, cooked, 31/40, 16/20... what does it all mean?

This guide cuts through the confusion. By the end, you'll know exactly which prawn to buy, when, and why.

Fresh vs Frozen Prawns: Which Is Better?

Fresh prawns are ideal when you're cooking same-day. They have a slightly firmer bite and a cleaner ocean flavour. However, "fresh" at a wet market often means the prawns were frozen on the vessel and thawed upon arrival — so "fresh" is a relative term.

Frozen prawns, when flash-frozen immediately after harvest, lock in flavour and texture at peak freshness. For most home cooking purposes, a quality frozen prawn is just as good as — and sometimes better than — a "fresh" prawn that has been sitting out for hours.

Bottom line: Fresh prawns for immediate cooking. Frozen prawns for flexibility, convenience, and consistent quality.

Understanding Prawn Size Grades

The numbers on prawn packaging (31/40, 16/20, etc.) refer to the count per kilogram — how many prawns you get in one kilogram. The lower the number, the bigger the prawn.

Grade	Prawns per kg	Size	Best For
4/5	4–5 pcs	Jumbo	Grilling, BBQ, showstopper dishes
13/15	13–15 pcs	Extra Large	Garlic butter prawns, prawn noodles
16/20	16–20 pcs	Large	Stir-fries, steamboat, pasta
31/40	31–40 pcs	Medium	Fried rice, dumplings, soups
41/50	41–50 pcs	Small-Medium	Prawn paste, sambal, curry
61/70	61–70 pcs	Small	Prawn noodle broth, congee, toppings

Types of Prawns — And What Makes Each Unique

🦐 Tiger Prawn (Black Tiger Prawn)

The gold standard of Singapore prawns. Tiger prawns — also known as Black Tiger Prawns — are named for their distinctive dark stripes and deep black shell. They are the same species, with "Black Tiger" commonly used to describe the larger, darker-shelled variety. They have a firm, meaty texture, a naturally sweet and rich flavour, and hold up exceptionally well to high-heat cooking like grilling, wok-frying, and BBQ.

Available fresh, raw frozen, and cooked — in sizes from everyday 31/40 right up to showstopper 4/5 jumbos. The cooked version is a great no-fuss option for quick meals, cold platters, and entertaining.

Best for: Garlic butter prawns, BBQ, steamboat, prawn noodles, zi char dishes, cold seafood platters.

🦐 Vannamei (White Prawn)

Vannamei prawns are the world's most farmed prawn variety. They have a lighter, more delicate sweetness compared to Tiger prawns, with a slightly softer texture. Extremely versatile — available raw, cooked, butterfly cut, and as peeled meat. Great value for everyday cooking.

Best for: Stir-fries, pasta, salads, steamboat, fried rice, dumplings.

🦐 Grey Prawn

Grey prawns are a popular and affordable everyday option in Singapore with a slightly more robust, briny flavour that works beautifully in local dishes.

Best for: Prawn noodle soup, sambal udang, local zi char dishes.

🦐 River Prawn (Udang Galah)

River prawns are a prized delicacy known for their impressive size (U6 means only 6 prawns per kilogram!), naturally sweet and rich flesh, and distinctive blue claws. Best kept simple — steamed or grilled with minimal seasoning. A luxury option for special occasions.

Best for: Steaming, grilling, special occasion meals.

Prawn Meat — When You Want Pure Convenience

Already peeled, deveined, and ready to cook — prawn meat is the ultimate time-saver. No shells, no mess. Use it in dumplings, fried rice, pasta, or any recipe where you want prawn flavour without the fuss.

Quick Guide: Which Prawn for Which Dish?

Dish	Recommended Prawn
Garlic Butter Prawns	Tiger Prawn 13/15 or 16/20
BBQ / Grilled Prawns	Tiger Prawn 4/5 or River Prawn U6
Steamboat	Tiger Prawn or Vannamei 16/20
Prawn Noodle Soup	Grey Prawn or Prawn Meat 61/70
Fried Rice / Stir-Fry	Prawn Meat 31/40 or Vannamei 41/50
Sambal / Curry	Grey Prawn or Vannamei 41/50
Quick Meals / Cold Platters	Cooked Tiger Prawn (ready-to-eat)
Dumplings / Dim Sum	Prawn Meat 31/40

Tips for Cooking Prawns Perfectly Every Time

• Thaw correctly: Always thaw frozen prawns in the refrigerator overnight or under cold running water. Never use hot water.
• Pat dry before cooking: Excess moisture prevents proper searing. Pat prawns dry with a paper towel before cooking.
• Don't overcook: Prawns cook fast — 2-3 minutes per side. Remove from heat the moment they turn pink and curl into a loose C shape. An O-shape means overcooked.
• Season at the end: Salt draws out moisture. For stir-fries, season just before serving for the best texture.
• Keep shells on when possible: Cooking prawns with shells on adds flavour and keeps the flesh juicy.