Red Prawn Durians (红虾榴莲) are a smaller varietal with an oval to oblong, football-like shape. The fruit notably has tapered, somewhat pointed ends, and the shell is generally covered in thick, short, and sharp spikes that are widely spaced. The shell is also a distinct pale brown, often displaying layers of light gray and faint lavender tones. In regions outside of its native climate, the shell will turn greener. The shell is very thick and difficult to open, but encased in the spongy, dense core are multiple lobes of aromatic flesh. The flesh is nestled into tightly packed chambers, displaying a slight curve, and the membranes covering the flesh are smooth, thin, and delicate. Red Prawn flesh can be easily ruptured by simple handling, and care should be taken not to jostle the fruits when opening. The flesh ranges in colour from light orange, pale pink, cream-colored, pale orange to salmon hues and often showcases a mottled to variegated blend of these shades. Red Prawn durians are known for their creamy, sticky, smooth, and fibreless flesh, encasing small to medium-sized seeds. When opened, the fruits emit a soft, floral, sweet scent, which is considered milder than other varieties. The flesh is edible raw and has a sweet, fruity, and subtly bitter, fermented taste with red wine, berry, and chocolate-like nuances.
Red Prawn Durians, botanically classified as Durio zibenthinus, are a late-season Malaysian variety belonging to the Malvaceae family. The thick-shelled, smaller fruits are an icon of Penang Island and are favoured for their rarity, texture, and flavour. Red Prawn durians are known under alternate names, including Udang Merah, Ang Hae, and D175, and are sought out by durian connoisseurs for their sweet, subtly bitter, berry-like flavour and melting, paste-like flesh. The variety has become one of the most popular durians in Penang and is sold at premium prices as a delicacy. Despite their fame, a distinguishing trait of Red Prawn durians is their incredibly fragile nature and short shelf life. The grafted fruits remain localized to their growing regions due to their inability to be shipped. It is important to note in Singapore, D13 durians are often sold under the name Singapore Red Prawn. Several other countries also market Red Prawn durians under location-specific names. These fruits are not the same variety and will have a different appearance, texture, and flavour. Authentic Red Prawn durians are found in Penang, as the soil, climate, and overall terroir influence the fruit’s appearance and taste.
Red Prawn Durians have a balanced, sweet, and bitter taste suited for fresh eating. The fruits are difficult to open due to their thick shell, and the flesh and membranes rip easily, so care should be taken when handling the fruit. It is recommended to place a small bite into the flesh and suck the remaining flesh from this hole for an enhanced eating experience. The creamy, custard-like flesh is savoured for its fragile nature and is primarily consumed by itself as a rare delicacy. Beyond fresh eating, Red Prawn durians are sometimes incorporated into beverages throughout Penang, including coffee, shakes, and smoothies. While less common, Red Prawn durians can also be mixed into desserts such as custards, tarts, cream puffs, and cakes or folded into fillings for crepe-like pancakes. Red Prawn durians pair well with tropical fruits such as coconut, pineapple, mango, and rambutan, vanilla, chocolate, and mint. Freshly harvested Red Prawn durians should be immediately consumed for the best flavour and texture. The variety is notorious for having a short shelf life, and the flesh cannot withstand regular transport. Oftentimes, Red Prawn durians are consumed at the markets where they are purchased to prevent the flesh from being overhandled.
Red Prawn Durians (红虾榴莲) were allegedly named after the flesh’s slightly curved shape, which is said to be similar to the curve of a Red Prawn, a type of freshwater crustacean. The variety was also named after its marbled hues, which sometimes appear light pink to salmon, a colouring reminiscent of the colour of cooked Red Prawn flesh. Before the variety’s memorable name was coined, it is said that Mr. Lee was calling the variety Radiant Prawn or Rainbow Prawn, according to durian expert Lindsay Gasik. Through interviews with Gasik, Mr. Lee shared that the name Red Prawn first appeared in an interview. When Mr. Lee told the reporter the durian’s name, the reporter misheard it due to language mistranslations and called it Red Prawn. Mr. Lee was too polite to correct the reporter, and the name stuck, establishing the variety as Red Prawn. Around the same time as the Red Prawn durian’s rise to fame in the 1980s, freshwater prawn farming had also become a booming business in Penang, further encouraging the use of the name Red Prawn.
Information and select images from here, here and here.
