Small Prawns PUD

Specs: Cleaned, Peeled & NO TAILS - NOT Deveined

IQF at -40°C, Vacuum Sealed

Pack: 1/2 Kg (Usually equivalent to 1 Kg Whole Prawns)

Pieces: 70-80 per pack

RecipePrawn Spring Rolls.

Buying GuideSize Matters.

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Availability: Sold Out

Rs. 340.00

Details

Details

Also known as: Jhinga, Chingri, Zinga, Sungat, Eraa, Chemeen, Royya
Scientific Name: Litopenaeus vannamei / L. Vanammei  

No Tails. Here are prawns that are all meat, cleaned peeled. Do note that this size of prawn is quite small and are NOT deveined. Deveining is usually not done with prawns that are considered too small.

These small prawns come 60-65 prawns per 1/2 kg pack. Given their small size, they are best suited for rice dishes such as Prawn Fried Rice, some types of curries, or as a stuffing in sandwiches, puffs or other meats (e.g. squid tubes stuffed with prawns).

Why not try this recipe when you next order our Small Prawns - Prawn Spring Rolls.

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.

Reviews

Customer Reviews (1)

Excellent Product With Zero HasselReview by Ketan
Value
Quality
Price
Hassel free delivery. good quality and competitive price. The size of the prawns are consistent and they are well packed. Cooking these prawns was hassel free and the taste was as fresh as one could ask for. (Posted on 7/29/2016)

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