Sell Silversea -Raw Vannamei Prawn 1KG 51/60 Fresh Frozen Seafood best price

Silversea Delivery Schedule: - Orders placed on a weekday before 2pm will be eligible for the next day delivery, subjected to uParcel availability. - Orders placed on a weekday (except Friday) after 2pm, the earliest available delivery time slots would be two days from date of order. For example, order is placed on Monday, you may select delivery time slots on Wednesday. - Due to weekends off, Orders placed on Friday after 2pm and weekends, delivery date will be on Tuesday. There also will not be delivery on Saturday 3pm-7pm slot, only the morning 10am-2Pm slot available. 3pm-7pm delivery will be pushed to Tuesday instead. PRODUCT Vannamei Prawn 1KG 51/65 GROSS WEIGHT 1KG IMPORTED Peru PACKING Wrapped Box Product of Singapore DISCLAIMER (photos for illustration purposes only) For actual product picture, please refer to review pictures 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. All frozen goods produced are recommended to consume within 2 weeks of purchase. This is because household refrigerator are unable to lock the freshness of the frozen product for long period of time. Any quality issue beyond 2 weeks of purchase SIlversea will not be responsible