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ISEA Frozen Black Tiger Shrimps (21/30 Count per lb) – 1000g Pack

(20 customer reviews)

Description:

La crevette tigrée noire est une espèce de crevette aquacole et sauvage d’Asie. En raison de l’apparition de rayures noires sur la carapace, elles sont devenues largement connues sous le nom de crevettes tigrées.C’est une crevette tropicale à la chair blanche ferme,croquante et charnue pour les gourmands.

Parfaite pur toutes sortes de recettes: dans les currys, sautées au wok ou en brochettes .

Original price was: 45.86 RM.Current price is: 19.99 RM.

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  • Wild-caught and chosen for taste, texture, and quality Enhance your meal by dipping your crab legs in melted butter with
  • our AKC "Just Add Butter" Seafood Seasoning and be sure to include some of our favorite side dishes.
  • Each order is packed with dry ice so that it stays completely frozen while en route to your doorstep.

Description:

The Black Tiger shrimp is a farmed and wild-caught species native to Asia. Recognized for the distinctive black stripes on its shell, it is widely known as the “tiger shrimp.” This tropical shrimp features firm, white flesh that is tender, juicy, and full of flavor—perfect for seafood lovers.

Ideal for all kinds of recipes: in curries, stir-fried in a wok, or grilled on skewers.

Ingredients:

Farm-raised whole raw shrimps.

 Ingredients:

  • 1 tablespoon olive oil

  • 2 tablespoons ginger, chopped

  • 1 tablespoon garlic, chopped

  • 15 large Black Tiger shrimps, deveined, rinsed, and patted dry

  • 1 tablespoon Chinese cooking wine

  • 4 tablespoons soy sauce

  • ½ tablespoon sugar

  • 1 teaspoon ground black pepper (optional)2 tablespoons water
  • 2 tablespoons coriander , for the garnish-
  • Heat the oil in a large frying pan over medium-high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the tiger prawns and toss to coat in the oil. Continue cooking for 1 to 2 minutes, stirring constantly to ensure even cooking on all sides.
  • Stir in the cooking wine and continue stirring for 15 seconds. Stir in the soy sauce and reduce the heat to medium. Cook for 1 minute, stirring occasionally.
  • Stir in the sugar, pepper (optional) and water. Reduce the heat to high, cover and cook for 2 minutes.
  • Reduce the heat to low, stir the prawns one last time, making sure the sauce coats the prawns completely. Remove from the heat (Note: the prawns will be cooked when they are evenly coloured and have shrunk, but will not be smaller).
  • Serve with a little coriander on top, accompanied by noodles, coconut rice or plain rice.
4.9
20 reviews
17
3
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20 reviews for ISEA Frozen Black Tiger Shrimps (21/30 Count per lb) – 1000g Pack

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  1. Auriville (verified owner) –

    Produit top, j’en rachèterai.

    1 product
    0
    0

  2. Jeannine (verified owner) –

    Très bon produit, je recommande.

    1 product
    0
    0

  3. Marshall (verified owner) –

    Parfait pour les repas festifs.

    1 product
    0
    0

  4. Mason (verified owner) –

    Goût subtil et texture agréable.

    1 product
    0
    0

  5. Léon (verified owner) –

    Parfaites pour une paëlla maison.

    1 product
    0
    0

  6. Elodie V. (verified owner) –

    Produit fidèle à la description, je rachèterai sans hésiter

    1 product
    0
    0

  7. Marc E. (verified owner) –

    On dirait du frais tellement elles sont bonnes. Bravo ISEA !

    1 product
    0
    0

  8. Couet (verified owner) –

    Faciles à décortiquer et à cuire.

    1 product
    0
    0

  9. Thomas G. (verified owner) –

    Très bon rapport qualité/prix, crevettes bien calibrées.

    1 product
    0
    0

  10. Stéphane (verified owner) –

    Mes invités ont adoré !

    1 product
    0
    0

  11. Antoine L (verified owner) –

    Bonne texture, pas d’odeur, se tient très bien à la cuisson.

    1 product
    0
    0

  12. Isabelle F. (verified owner) –

    Délicieuses en curry coco. Toute la famille a adoré.

    1 product
    0
    0

  13. Fayette (verified owner) –

    Fraîcheur parfaite malgré la congélation.

    1 product
    0
    0

  14. Claire T (verified owner) –

    J’en ai repris direct après la première dégustation. Excellent produit

    1 product
    0
    0

  15. Nicolas B (verified owner) –

    Des crevettes énormes et savoureuses, idéal pour une paella.

    1 product
    0
    0

  16. La Roux –

    Délicieuses à la poêle ou au barbecue.

    1 product
    0
    0

  17. Eliot –

    Livraison rapide et produit bien emballé.

    1 product
    0
    0

  18. Sophie R (verified owner) –

    Livraison rapide et produit bien emballé. Top !

    1 product
    0
    0

  19. Julien M (verified owner) –

    Très bon goût, on sent la qualité. Je recommande à 100 %.

    1 product
    0
    0

  20. Camille D. (verified owner) –

    Super fraîches et bien charnues, parfaites pour le barbecue !

    1 product
    0
    0
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Good quality.The product is firmly packed.Good service.Very well worth the money.Very fast delivery.

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Online product information description

Description:

The Black Tiger shrimp is a farmed and wild-caught species native to Asia. Recognized for the distinctive black stripes on its shell, it is widely known as the "tiger shrimp." This tropical shrimp features firm, white flesh that is tender, juicy, and full of flavor—perfect for seafood lovers.

Ideal for all kinds of recipes: in curries, stir-fried in a wok, or grilled on skewers.

Ingredients:

Farm-raised whole raw shrimps.

 Ingredients:

  • 1 tablespoon olive oil

  • 2 tablespoons ginger, chopped

  • 1 tablespoon garlic, chopped

  • 15 large Black Tiger shrimps, deveined, rinsed, and patted dry

  • 1 tablespoon Chinese cooking wine

  • 4 tablespoons soy sauce

  • ½ tablespoon sugar

  • 1 teaspoon ground black pepper (optional)2 tablespoons water
  • 2 tablespoons coriander , for the garnish-
  • Heat the oil in a large frying pan over medium-high heat. Add the ginger and garlic and cook for 30 seconds until fragrant. Add the tiger prawns and toss to coat in the oil. Continue cooking for 1 to 2 minutes, stirring constantly to ensure even cooking on all sides.
  • Stir in the cooking wine and continue stirring for 15 seconds. Stir in the soy sauce and reduce the heat to medium. Cook for 1 minute, stirring occasionally.
  • Stir in the sugar, pepper (optional) and water. Reduce the heat to high, cover and cook for 2 minutes.
  • Reduce the heat to low, stir the prawns one last time, making sure the sauce coats the prawns completely. Remove from the heat (Note: the prawns will be cooked when they are evenly coloured and have shrunk, but will not be smaller).
  • Serve with a little coriander on top, accompanied by noodles, coconut rice or plain rice.
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