(Penaeus monodon), a large species of prawn commonly found in South Asian cuisine, particularly in Bengali dishes.  Details about Bagda Prawn Scientific Name: Penaeus monodon Common Names: Bagda Prawn, Tiger Prawn Appearance: Bagda prawns are large and have distinctive dark stripes on their shells, which can range from brown to black. They are known for their robust size and meaty texture. Culinary Uses Bagda prawns are highly prized for their sweet and succulent meat:  Curries: Often used in rich and spicy curries. Fried: Commonly deep-fried or pan-fried as a crispy appetizer. Grilled: Can be marinated and grilled for a smoky flavor. Nutritional Value Bagda prawns are a good source of protein, vitamins, and minerals, making them a nutritious choice for many dishes.  If you have any specific recipes or preparation techniques in mind, let me know!