[Frozen] Haton Vannamei Prawns Deshelled 1kg – China – Indonesia – Thailand – Steamboat/BBQ/Stir Fry

Description

Vannamei Prawns (Deshelled/Headless, Deveined)

Conveniently cleaned and deshelled Vannamei prawns, offering the same tender, juicy bite without the extra prep time. Ideal for stir-fries, curries, pasta, and quick home cooking, they save time while delivering freshness and versatility straight to your kitchen.

Product Details

Country of Origin: China / Indonesia / Thailand

21/25 (10X1KG) – Indonesia

26/30 (10X1KG) – China

31/40 (10X1KG) – Thailand

41/50 (10X1KG) – Thailand

Ingredients:  
Storage: Keep frozen at or below -12°C (0°F). Do not refreeze after thawing.
Carton Pack Size:  

Product Recipe

COOKING & PREPARATION:

Vannamei Prawns – Head-On, Shell-On (From Frozen)

Thawing: Place prawns in a bowl of cold water for 15–20 minutes, or thaw overnight in the refrigerator for best results.

Rinse & Clean: Drain, rinse gently, and pat dry. Remove sharp rostrum tips if preferred.

Cooking Methods:

Grill/BBQ: Brush with oil or marinade and grill until shells turn bright orange (2–3 minutes each side).

Steam/Boil: Steam or boil directly with aromatics (ginger, garlic, herbs) until shells are vibrant red and flesh is opaque.

Pan-Fry: Heat oil, add prawns, and cook until shells crisp up and meat firms.

Tip: Cooking with the shell enhances sweetness and locks in flavor.

Vannamei Prawns – Deshelled/Headless (From Frozen)

Thawing: Place prawns in cold water for 10–15 minutes or thaw overnight in the fridge.

Rinse & Dry: Rinse lightly to remove excess ice glaze, pat dry for better texture.

Cooking Methods:

Stir-Fry: Quick cook in a hot wok or pan with oil, vegetables, and sauce (2–3 minutes until pink and firm).

Curries/Soups: Add directly into simmering liquid during the last 3–4 minutes of cooking to prevent overcooking.

Pasta/Salads: Sauté with garlic, olive oil, or butter until pink, then toss into dishes.

Tip: Deshelled prawns cook faster, so avoid overcooking to keep them juicy and tender.