Also known as jinga, Tiger Prawns are a great source of antioxidants. When cooked, the shells turn pink and the meaty flesh turns white tinged with pink. Take care not to overcook prawns as the flesh becomes rough. Grilling, barbecuing, pan-frying and deep-frying are popular cooking methods. Prawns contain Astaxanthin, an anti-inflammatory carotenoid that alleviates symptoms of arthritis and helps reduce chances of heart disease.
