Most “fresh” shrimp sold in supermarkets have been shipped frozen and then thawed for the fish counter. That means that the shrimp you find in the freezer aisle is exactly the same as what’s presented as “fresh”—it just hasn’t been sitting around on a bed of ice all day. Unless you know beyond the shadow of a doubt that your fish counter shrimp is really, truly fresh from the ocean, the frozen variety is probably a bit fresher. And we deliver it frozen to your door, and you can keep it frozen just until you’re ready to use it so you’re sure it’s as “fresh” as possible.
You can always tell a good shrimp by its source. Free swimming Wild Malacca Straits White Shrimp are harvested in pristine mangrove waters near Pontian and therefore have an ideal flavour profile. They are harvested by artisan fishermen who use hand drawn nets out of small panga boats. This method results in little to no bycatch and minimal impact on the resource and surrounding environment.
Wild shrimp feed on a natural, nutrient-rich diet giving them an extra firm texture and higher content of Omega 3, protein, minerals and vitamins over farmed varieties. Our Wild Mexican Shrimp is superior quality, responsibly harvested and represents the best of a fishery’s sustainability practices. It is guaranteed chemical free, 100% natural, with no preservatives of any kind. It is 100% shrimp, and only shrimp.
The Wild White Shrimp from Pontian’s shore, peeled, easy to cook, and the taste is truly succulent! Shrimp can be a unique source of the antioxidant and anti-inflammatory carotenoid nutrient astaxanthin. In addition to their water content, shrimp are primarily made of protein. Three ounces of baked or broiled shrimp provides about 20 grams of protein, just a few grams less than that a 3-ounce chicken breast. Each jumbo shrimp provides about 3 grams, and contains very little fat and carbohydrate.
To thaw, put it in the refrigerator, covered, for about a day to defrost or place in a colander under cool running water.
How To Make: Sambal Udang Petai
- 12 medium-sized prawns, without shells
- 100 g petai (stink beans), peeled
- 50 ml assam juice or tamarind water, substitute with pomegranate molasses
- 10 shallots, peeled
- 80 g dried large chili, soaked in hot water to soften and drained
- 1 Tbsp palm sugar, substitute with regular sugar
- 1 Tbsp belacan (roasted shrimp paste)
- 2 Tbsp water
- 90 ml vegetable oil
- Blend spice paste. In a blender or food processor, blend shallots, dried large chilies, belacan, vegetable oil and 2 Tbsp water until smooth.
- Fry spice paste. In a pan on medium-high heat, fry spice paste for 4 to 5 minutes until fragrant and oil separates from paste.
- Stir fry prawns in paste. To the fried spice paste, add prawns and stir-fry for 1 minute until evenly coated.
- Add petai, palm sugar & assam juice. Toss in petai, palm sugar and assam juice. Stir well and let it cook for 2 to 3. Season to taste with salt.
Also Try: Prawns Pakora