Sword Shrimp 尖虾
Sword Shrimp from Pontian has a unique sweet flavour that cannot be found elsewhere. Its flavour is medium, neither too mild nor too strong. It is firmer and usually larger compared to Southern Velvet Shrimp and White Shrimp. Sword Shrimp is suitable for stir-frying and it tastes good in Chinese Meat Roll (Ngo Hiang). Research has also shown that people who consume shrimp regularly has a lower risk of heart disease compared to those who do not eat it.
Chinese Name(s): 尖虾
Local Name(s): Udang Tajam
Type: Wild Caught
Cooking Method: Stir Fry
Weight Loss after cleaning (whole fish): 50%
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: Shrimp Fried Rice
- 3 cups leftover steamed rice chilled in fridge overnight
- 3 tablespoons oil
- 2 large eggs lightly beaten
- 2 cloves garlic minced
- 8 oz shrimp shelled and deveined
- 1 cup frozen mixed vegetables defrost
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 3 heavy dashes ground white pepper or black pepper
- Salt to taste
Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.
Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces.
Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
- Add the rice and stir-fry continuously. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked and the rice are lightly toasted and well “fried.” Add the eggs, stir to combine well with the rice. Dish out and serve immediately.
Also Try: Creamy Shrimp Alfredo Pasta