Red Prawn Durian (D175)

Also known as: Ang Heh, Ang Hae, Udang Merah, Hong Xia, Hong Ha

Penang's Salmon-Pink Legend

Red Prawn is one of Penang's most celebrated durians, prized for a flesh colour no other variety quite matches: a warm salmon-pink to reddish-orange hue that gives it its name — the curved, tapered pods are said to resemble the shape of cooked prawns.

Origin

Red Prawn's story centres on one grower, Lee Tek Hin of Pondok Upeh in Balik Pulau, Penang. As a teenager in the early 1960s, Lee tasted a strikingly pale-pink durian from a fellow villager and was determined to propagate it through bud grafting. He spent roughly 25 years refining the variety before entering it in the 1989 Penang Durian and Fruit Festival, where his fruit swept first, second and third place among more than 80 contestants. The variety was officially registered with Malaysia's Department of Agriculture on 4 June 1990 under the code D175 and the Malay name Udang Merah.

What It Looks Like

Red Prawn is easy to spot once you know what to look for, largely because it doesn't look like a typical prized durian. The husk is a dull grey-brown or faded green, sometimes almost silvery, with short, thin, closely-spaced thorns that run all the way to the base — quite different from the bold green, widely-thorned husks of varieties like Musang King. Fruits tend to be on the smaller side, generally 1–2kg, with an oval to oblong shape that sometimes tapers at one end.

Aroma & Flavour

True to its reputation, Red Prawn has a comparatively gentle aroma — sweet and floral rather than pungent — making it a favourite starting point for people new to durian. The flavour itself is where it shines: sweet and rich with berry-like or cherry notes, a light touch of bitterness, and in fully ripe fruit, a subtle wine-like or "champagne" character. Fruit from younger trees tends to be sweeter and more straightforward, while older trees can add a gentle bitterness and boozy depth.

Texture

Expect flesh that's soft, creamy and almost custard-like, often described as melting in the mouth. Seeds run small to medium, so you get a generous amount of flesh per pod. Note that a well-flavoured Red Prawn is often on the moist-to-wet side rather than dry — that's part of the variety's character, not a flaw.

Season

Red Prawn is a late-season durian in Penang, arriving mainly from June to August, typically towards the tail end of the main season, with a window of only around 4–6 weeks.

Good to Know

Because it's fragile and doesn't travel well, authentic Penang-grown Red Prawn has traditionally stayed close to home — much of what's sold further afield (including some fruit labelled "Singapore Red Prawn") is actually a different variety, D13, sold under the Red Prawn name. When you're getting genuine D175, you're getting a fruit with real provenance behind it.

Why Try It

Red Prawn has a reputation as one of the most universally liked durians — even people who don't get along with Musang King, Black Thorn or D24 often come around to Red Prawn. Its milder aroma, striking colour and balanced sweet-tart flavour make it a great next step for anyone building out their durian palate.