Silversea -Raw Vannamei Prawn 1KG 51/60

-Delivery Date will be informed by us, feel free to let us know if you need to change it.

Indicate your preffered slot under "message" when placing order, a random slot will be given if there is no indication.

Morning slot: 9 AM-3 PM 🔰 Evening Slot: 3 PM-8 PM

PRODUCT Raw Vannamei Prawn 1KG 51/60

GROSS WEIGHT 1KG

NET WEIGHT : 700G

IMPORTED Peru

PACKING Wrapped Box

Product of Singapore

DISCLAIMER (photos for illustration purposes only)

Method: Salted Egg Yolk Prawn

Ingredients

350 g medium-large grey prawn

6 pre-boiled salted egg yolk smashed with fork

1 L Knife Groundnut Oil (Healthier Choice)

5 sprigs curry leaves rinsed and dried

1 chicken egg white

6 tbsp corn starch

1/4 large red onion minced

2 pcs chilli padi cut into small pcsq

18 g unsalted butter

1 tsp Knife Groundnut Oil (Healthier Choice)

3 tbsp water

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

Prawn marinade

1 tsp salt

1 tsp sesame oil

a dash of pepper

Instructions

Prepare the prawns

Trim the prawns, leaving the head and tail intact. Rinse it with salt water.

Remove shell from the body. Slit to remove the intestine.

Make a few slits on the prawn to straighten it. #Tips: This will expedite the drying process.

Wrap it in a towel, transfer it to the chiller for at least 20 mins. #Tips: This will dry up the prawns and prevent the oil from splattering while deep frying.

Remove from the chiller.

Season with the prawn marinades and give it a good mix. Set aside for 5 minutes.

Deep fry the prawn

Pour the egg white into the prawn and give it a good mix. Coat the prawn with corn starch, shake off the excess. Set aside.

Heat up 1L oil in a pot. #Tips: To test whether the oil is hot enough, place in a wooden chopstick. When the oil starts to bubble steadily, the oil is ready.

Deep fry 3 prawns at 1 time for about 30 sec or till the prawn turns pale pink. Remove from oil and set aside. Repeat the same process till all the prawns are fried.

Once completed, allow the oil to heat up again. Add in all the fried prawns and deep fry it for the 2nd time for about 30 sec, do not over-fried the prawns. Lift up and drain. #Tips: This double-frying method will give the prawn an extra crisp and it will absorb the salted egg yolk cream better!

Fry and serve

In a clean wok, melt the butter. Add in oil and mix well. #Tips: Instead of adding more butter, oil will make the salted egg mixture lighter and sticks better to the prawn.

Add in minced onions and fry till fragrant.

Add in curry leaves, fry till fragrant.

Add in smashed salted egg yolk and water, cook it till it’s creamy and bubbles are formed.

Season with salt, sugar, pepper and chilli padi. Mix well and adjust to taste.

Add in prawns and increase the temperature. Toss and coat it evenly with the salted egg yolk mixture.

Serve warm.

Method: Garlic Soy Prawns

STEP 1

Whisk the ingredients for the dressing together. If it’s a little thick, add a splash of water.

STEP 2

Put the prawns, avocado, tomatoes, spring onions and lettuce in a large salad bowl, drizzle with the olive oil and lemon juice, toss gently, then serve with the dressing handed round separately.