When people talk about the heavy hitters at Dury Dury, names like Musang King (D197) and Black Thorn (D200) usually dominate the conversation. But if you sit down with a group of seasoned Malaysian durian purists, you will quickly hear another name mentioned with absolute reverence: Red Prawn (officially registered as D175, and locally known as Udang Merah or Hong Xia).
Originally hailing from the scenic hills of Balik Pulau, Penang, where it won the prestigious Penang Durian Competition back in 1989, Red Prawn has grown from a regional island secret into a massive nationwide favorite. What is it about this specific cultivar that has carved out such a dedicated, cult-like following among durian lovers? Let’s look at the unique anatomy of a Red Prawn.
1. The Gorgeous Visuals (The "Cooked Prawn" Hue)
The name isn’t just a clever marketing gimmick. When you crack open the uniquely brownish, short-thorned husk of a genuine D175, you are greeted by an aesthetic unlike any other variety.
Instead of the standard pale ivory or sharp turmeric-yellow of other clones, Red Prawn features vibrant, curved, orange-pink to pale reddish-yellow pods. Folded tightly inside the shell, the shape and color beautifully mimic a batch of freshly cooked prawns. It is easily one of the most photogenic and instantly recognizable durians on a platter.
2. A Heavenly, Multi-Layered Flavor Profile
While the Musang King is celebrated for its intense, heavy-handed bittersweet punch, the Red Prawn is beloved for its elegance, sweetness, and complexity.
The Berry Sensation
Red Prawn is frequently described as the "dessert wine" of durians. It features an incredibly intense, honeyed sweetness layered with distinct fruity, berry-like, and floral undertones. Some enthusiasts even swear they can taste a subtle hint of chocolate or red wine in a premium batch!
The Old-Tree Character
If you get a Red Prawn from a young tree, it will be purely, delightfully sweet. However, if you feast on a fruit harvested from a heritage tree (over 30 to 40 years old), the flavor profile shifts dramatically. It develops a deeply complex bittersweet aftertaste with a light alcoholic tingle, which is exactly what hardcore aficionados chase.
3. The "Melts-in-Your-Mouth" Texture
Texture can make or break a durian experience. While varieties like D24 or Tekka are firmer and pasty, Durian Udang Merah leans completely into decadent softness.
The flesh is exceptionally smooth, tender, and ultra-creamy, with a texture often compared to a delicate Italian panna cotta or premium custard. It holds very little fiber, meaning it virtually dissolves the moment it hits your tongue, releasing its rich aromatic flavors instantly.
4. The Ideal "Gateway" Durian
Because of its unique properties, the Red Prawn is the ultimate choice for introducing skeptical friends, tourists, or beginners to the King of Fruits.
Its aroma is notably sweeter and less aggressively pungent than an XO or a Golden Phoenix, making it much more approachable. The dominant fruity-sweet flavor profile acts as a perfect “gateway”, allowing rookies to appreciate the creamy texture of durian without being overwhelmed by intense bitterness or heavy sulfur notes.
Sourcing the Best Red Prawn at Dury Dury
To experience a Red Prawn at its absolute peak, timing and geography matter. While modern cultivation has expanded D175 trees to Johor and Pahang, the optimal time to enjoy them is during the height of the Major Durian Season in June and July. The peak summer heat allows the sugars in the fruit to fully mature and ferment naturally on the branch.
At Dury Dury in Kuala Lumpur, we ensure our Red Prawns are sourced from reputable orchards, harvested only via the natural-drop method to preserve that legendary, melt-in-your-mouth custard consistency.
Whether you have a massive sweet tooth or you’re a seasoned connoisseur looking to appreciate a beautiful, complex classic, the D175 deserves a prime spot at your table. Drop by our store today and let us crack open a fresh “prawn” for you!
