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HomeSeafoodPontian Wild King Prawns (Premium Cast Net) / 野生红脚大虾(笨珍) – 300g
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Wild King Prawns (Premium Cast Net) / 野生红脚大虾(笨珍) – 300g

RM47.90 RM35.90

If you’re impressed by our thrawl-caught Wild King Prawns, these super fresh cast-net prawns will surprise you! Caught and packed within hours!
笨珍拖网大虾,好新鲜;笨珍放网大虾,更新鲜!放网捕捞上岸,不超过6小时,无法超越的新鲜!

  • Origin: Pontian / 产地:笨珍
  • Wild Caught / 野生捕捞
  • Shallow Sea Drift Netting / 浅海放网
  • 100% Preservatives Free / 绝无防腐
  • For best quality, consume within 3 months from purchase / 购买后3个月内食用,品质最佳

*Various sizes available (fewer pcs in a pack, large prawn sizes)
*各种大小,任君选择(较少只的包装,虾子较大)

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SKU: N/A Categories: Best Selling, Pontian, Pontian Best, Prawns & Squids, Seafood, SG Popular Picks, Wild Caught Tags: pontian, prawn, shellfish, shrimp, whole, wild
  • Description
Description

If you’re impressed by our thrawl-caught Wild King Prawns, these super fresh cast-net prawns will surprise you! Caught and packed within hours!
笨珍拖网大虾,好新鲜;笨珍放网大虾,更新鲜!放网捕捞上岸,不超过6小时,无法超越的新鲜!

  • Origin: Pontian / 产地:笨珍
  • Wild Caught / 野生捕捞
  • Shallow Sea Drift Netting / 浅海放网
  • 100% Preservatives Free / 绝无防腐
  • For best quality, consume within 3 months from purchase / 购买后3个月内食用,品质最佳

*Various sizes available (fewer pcs in a pack, large prawn sizes)
*各种大小,任君选择(较少只的包装,虾子较大)

椒盐大虾

材料

大虾

1.¼个鸡蛋,一茶勺淀粉,半茶勺盐,一茶勺料酒.

2.葱花,蒜丁,姜末各一汤勺,盐少许,花椒面半茶勺,小红干辣椒两个剪小丁.(也可用五香粉代替,不喜欢香料味的,或不喜欢放姜蒜的可不加)

 

做法

1.洗净大虾并去肠,剪掉虾须,放在干净的盆里、加入.¼个鸡蛋、一茶勺淀粉、一茶勺料酒、半茶勺盐半均、味上20 分钟左右。

2.锅里加油烧至7分热时、下虾两面炸2分钟、夹出来大虾备用。

3. 炒锅留底油、爆香葱花、蒜丁、姜末、辣椒丁、同时回锅大虾、加盐和花椒面、半炒几下即可起锅装盘。

 

Salt and Pepper Prawns

Ingredients

2pounds large prawns, peeled, deveined and butterflied (shell may be left on if desired)
2tablespoons cornstarch
1teaspoon ground white pepperCanola oil for deep-frying1/4cup minced green onions
2tablespoons minced ginger
3cloves garlic, minced
1 red Fresno chili, seeded and minced
1teaspoon five spice powder
1teaspoon salt
1/4teaspoon sugar
1/4teaspoon freshly ground black pepper

 

Instructions

1. In a small bowl, whisk together the cornstarch, 1/2 teaspoon salt and white pepper and set aside. In another small bowl, combine the green onion, ginger, garlic, chili, and five spice powder. In a third small bowl, combine the remaining salt, sugar, and black pepper and set all aside.

2. Right before serving, fill a wok or deep pan with 3 inches of canola oil. Heat the oil over medium high heat to 375F on a deep-fry thermometer. Once the oil is ready, working in 2 batches, toss the prawns in the cornstarch mixture, shake off the excess and slide the prawns into the oil. Fry until light golden brown and until the shrimp just turns orange, 15 to 20 seconds. Use a wire skimmer to transfer the shrimp to a baking sheet double lined with paper towels. Allow the oil to reheat and fry the second batch.

3. Heat a separate wok or a large sauté pan over high heat. When the pan is hot, add 2 tablespoons of oil to the pan and stir-fry the green onion and chili mixture until fragrant, several seconds. While continuously stirring, add the salt, sugar and black pepper mixture. Return the flash-fried shrimp to the pan stir-fry until the shrimp are well-coated with the spice seasoning  and heated through. Transfer the shrimp to a warmed serving platter and serve immediately.

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Wild King Prawns (Premium Cast Net) / 野生红脚大虾(笨珍) – 300g

RM47.90 RM35.90 Select options
Add to wishlist