Our Vannamei Prawns come in 1kg packets(41-50 pcs), Tail-on only (head and shell removed for easy cooking). Ready to cook without the hassle of peeling off the shell and head off the prawn.  Vannamei Prawns are versatile and wonderful to cook in 1001 different ways. Stir fry it, poach it or even just a ingredient to a simple fried rice. These Vannamei Prawns are a delight for cooks as they can added to any style of cooking be it Chinese, Western/European/Italian for a simple home-cooked meal for your family Order to try the quality and freshness of our Vannamei prawns which are served in restaurants all around Singapore. Vannamei Prawns are packed nicely and frozen to maintain freshness!

**The beauty of frozen food is that it can be kept for 1-2 months in the freezer to retain nutrients and freshness, just defrost the serving you require. Buying in per kg also gives you savings compared to purchasing in smaller quantities you may also split it separately among relatives/friends while ensuring you get the best price available.

Nutritional Profile of Prawns

Prawns are a low-fat source of protein. A serving of prawns, approximately 8 prawns, contains 101 calories per serving, over 19 grams of protein and only 1.4 grams of total fat. A serving also contains calcium, potassium and phosphorus and is a good source of vitamins A and E.

Fats, Good and Bad

Prawns are a good source of unsaturated fat, which makes up the majority of its fat content. Unsaturated fats can help improve your blood cholesterol levels when you eat them in place of saturated or trans fats. Prawns, like other fish and shellfish, are also a good source of omega-3 fatty acids -- essential fatty acids your body does not produce. Omega-3s can reduce inflammation and your risk of heart disease, cancer and arthritis, as well as help with brain function. While prawns are a low-fat food and contain many healthy fats.




Cooking Method: Prawns can be cooked in a variety of ways, just as you would with other types of seafood. When cooking prawn, one thing to remember is that they cook fast. Tail on Vannamei Prawns allow you the ease of having a delicious plate of fried hokkien mee without going through the trouble of peeling the prawn.

Fried Hokkien Mee (2 step preparation):

Ingredients:

For Prawn Stock

2 tablespoons garlic, chopped
2 tablespoons shallots, chopped
4 tablespoons oil
2 ½ pounds prawn shells
1 quart water
1 pound pork bones
½ pound Vongole clams (optional)
½ tablespoons white peppercorns
1 tablespoon rock sugar
1 tablespoon fish sauce
2 ounces dried anchovies (Ikan bilis)

For Frying the Hokkien Mee

5 tablespoons oil
2 eggs, beaten
½ pound dried thin beehoon (rice sticks, soaked & soften)
½ pound yellow wheat noodle
5 cups prawn stock (see above)
2 cups beansprouts
2 tablespoons garlic, minced
2 tablespoons Thai fish sauce
12-15 prawns, deshelled and parboiled
2 ounces fishcake, sliced
10 squid rings, parboiled
2 ounces pork belly, parboiled & sliced thinly
Salt to taste
½ teaspoon soy sauce
1 ½ ounces chives, cut 2-inches long
2 Calamansi lime, halved, for garnish
Spring onions, for garnish

Method for Cooking:

For Prawn Stock

1. In a heated stock pot, add in 4 tablespoons of oil and fry prawn shells until fragrant (this is to fully extract the prawn flavor for the soup stock).

2. Assemble the rest of the ingredients in a pot and bring to boil. Cover and simmer over low heat for 30 minutes.

3. Skim surface of the stock as necessary.

4. Set aside for frying.


For Fried Hokkien Mee

1. In a wok, heat 2 tablespoons oil. Scramble eggs over it until three-quarters done and still moist.

2. Add in beehoon and yellow noodle, fry over medium heat. Add 1 tablespoon of oil. Add 2 cups of stock. Continue frying to allow beehoon to absorb the stock (about 45 seconds). Add more oil as needed.

3. Add another 2 cups of stock, then add in bean sprouts, stir, cover wok and braise for 1 minute over medium-low heat.

4. When done, push noodles to side of wok, add in 2 tablespoons of oil and fry 1 tablespoon of garlic until fragrant. Toss well with all the noodles. Add 2 tablespoons of fish sauce.

5. Add in prawns, fish cake, squid rings, pork and salt to taste. Fry for 30 seconds.

6. Add ½ tablespoon of dark soy sauce for color and add chives.

7. Garnish with line spring onions and serve