NEW [Frozen] Haton Vannamei Prawns Head On Shell On 1kg – China – Steamboat/BBQ/Stir Fry

Description

Vannamei Prawns (Head-On, Shell-On)

Premium Vannamei prawns, harvested from carefully managed farms to ensure freshness and consistent quality. With the head and shell intact, they lock in natural sweetness, rich briny flavor, and firm texture—perfect for grilling, steaming, or specialty seafood dishes where presentation and depth of taste matter.

Product Details

Country of Origin: China
Ingredients:  
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  

Product Recipe

COOKING & PREPARATION:

Vannamei Prawns – Head-On, Shell-On (From Frozen)

Thawing: Place prawns in a bowl of cold water for 15–20 minutes, or thaw overnight in the refrigerator for best results.

Rinse & Clean: Drain, rinse gently, and pat dry. Remove sharp rostrum tips if preferred.

Cooking Methods:

Grill/BBQ: Brush with oil or marinade and grill until shells turn bright orange (2–3 minutes each side).

Steam/Boil: Steam or boil directly with aromatics (ginger, garlic, herbs) until shells are vibrant red and flesh is opaque.

Pan-Fry: Heat oil, add prawns, and cook until shells crisp up and meat firms.

Tip: Cooking with the shell enhances sweetness and locks in flavor.

Vannamei Prawns – Deshelled/Headless (From Frozen)

Thawing: Place prawns in cold water for 10–15 minutes or thaw overnight in the fridge.

Rinse & Dry: Rinse lightly to remove excess ice glaze, pat dry for better texture.

Cooking Methods:

Stir-Fry: Quick cook in a hot wok or pan with oil, vegetables, and sauce (2–3 minutes until pink and firm).

Curries/Soups: Add directly into simmering liquid during the last 3–4 minutes of cooking to prevent overcooking.

Pasta/Salads: Sauté with garlic, olive oil, or butter until pink, then toss into dishes.

Tip: Deshelled prawns cook faster, so avoid overcooking to keep them juicy and tender.