Mixed Tiger and King Prawns Fry - Crispy and Crunchy. See the differences in Description

Mixed Tiger and King Prawns Fry - Crispy and Crunchy Differences: Tiger Prawns vs King Prawns How they look ? Tiger Prawns have obvious dark stripes across the shell and tail, like a tiger. The shell is usually grey, blue-green or black with those bands, and they have a bigger head and thicker shell. King Prawns don’t have stripes. They’re usually pink, pale grey, or light red with a smoother, sleeker shell and a longer, slimmer body. Size: Tiger prawns get much bigger. The jumbo ones can hit 30cm+. King prawns are still large, but typically around 15-20cm. In Australia, “king” is the standard big wild prawn. Taste and texture: Tiger prawns have a stronger, more intense "prawny" flavor and a firmer, meatier bite. They hold up really well on the BBQ, in curries, or grilled because they don’t go mushy. Their shells also make amazing stock. King prawns are sweeter and more delicate. The meat is softer and juicier. They’re perfect for garlic butter, pasta, stirfries, or anything where you want a lighter prawn flavor. Where they come from ? Most tiger prawns are farmed, mainly from Asia. King prawns in Australia are usually wild-caught off the coast, which is why they cost more here. Price: Because tigers are mostly farmed in bulk, they’re generally cheaper. Wild Aussie king prawns are usually pricier. Quick way to remember: Stripes = Tiger. Smooth and pink = King. Cooking tip: Use tiger prawns when you want bold flavor and a firm bite. Use king prawns when you want sweet, tender prawns that don’t overpower the dish.