Premium King Prawns 放网红脚大虾
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. Different from trawl-caught prawns, these Premium King Prawns are caught with a traditional drift-netting method where each fishing trip is as short as 6 hours. Hence, the prawns are often still fresh and alive when removed from the net! They do cost a little more than trawl-caught prawns but you get an upgraded taste and texture in return which is totally worth it.
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。采用传统放网方式，于浅海捕获的红脚大虾，捕捞时间仅用时 6 小时。往往在渔夫们把大虾从网子取下时，虾子还是活跳跳的！放网红脚大虾会比拖网式的价格来得高一些，但是换来升级版的口感和新鲜度，绝对物超所值。
Chinese Name(s): 红脚大虾 / 浅海明虾
Local Name(s): Udang Besar / ‘Ang Ka’
Type: Wild Caught (Drift Net)
Cooking Method: Steam / Stir Fry / Hot Pot
烹煮方式：蒸 / 炒 / 火锅
Weight Loss after cleaning (whole fish): –
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
If you’re impressed by our trawl-caught Wild King Prawns, these super fresh drift-net prawns will surprise you! Caught and packed within hours!
Salt and Pepper Prawns
2pounds large prawns, peeled, deveined and butterflied (shell may be left on if desired)
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
1/4teaspoon freshly ground black pepper
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.