King Prawn from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. They are well loved for their extreme freshness, bouncy yet crunchy texture, and amazing flavours. These King Prawns are caught with trawling method performed by small-sized fishing boats where each fishing trip is only less than 36 hours! (In most other regions, fishing trips are performed by bigger boats and can take up to 2 weeks.) This gives us a shorter sea-to-shore time and hence, fresher quality! It is highly versatile and can be fried, steamed or served in hot pot.
笨珍野生的红脚大虾有别于来自其他海域的红脚大虾，它的口味更加清甜。味道尝起来很新鲜，富有弹性，Q弹有嚼劲，广受大众喜爱。这些红脚大虾采用小型渔船以拖网的方式捕获，出海用时不到 36 小时!（多数大型渔船则可用时长达 2 星期）这提供了我们绝大的优势，更短的捕鱼时间带给我们鲜度更高的海鲜。红脚大虾适合各种烹饪方式：煎炸、清蒸和搭配火锅。
Chinese Name(s): 红脚大虾 / 明虾
Local Name(s): Udang Besar / ‘Ang Ka’
Type: Wild Caught (Trawling)
Cooking Method: Steam / Stir Fry / Hot Pot
烹煮方式：蒸 / 炒 / 火锅
Weight Loss after cleaning: –
Caution: Customized cutting is NOT available.
Storage: Keep frozen at 18°C. For best quality, consume within 3 months.
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
How To Make: Malaysian Sambal Prawns
2 tablespoons vegetable oil
1 onion, thinly sliced
500g green prawns, peeled, deveined
2 tablespoons sambal olek paste
250g snake beans, cut into 6cm lengths
2 tablespoons caster sugar
1 tablespoon soy sauce
1 long red chilli, sliced (optional)
¼ teaspoon sesame oil
steamed jasmine rice and lime wedges, to serve
- Heat oil in a large wok on medium. Stir-fry onion for 2 minutes, until almost softened.
- Add prawns and sambal, stir-frying for 2-3 minutes until fragrant and prawns just change colour.
- Add beans, sugar and soy. Continue to stir-fry 2-3 minutes, or until prawns are just cooked through. Toss through chilli, if liked.
- Drizzle over a few drops of sesame oil. Serve with steamed rice and lime wedges.
Also Try: Garlic & Chili Prawns