Frozen Giant Tiger Prawns Shell On
Frozen Giant Tiger Prawns Shell On
Shipping Information
Shipping Information
We ship all orders via overnight delivery to ensure maximum freshness. All seafood is flash-frozen and packed with dry ice in insulated containers.
Product Details
Product Details
Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.
Returns & Refunds
Returns & Refunds
Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.
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Frozen Giant Tiger Prawns Shell On
What you are getting
Whole giant tiger prawns (Penaeus monodon), head-on and shell-on, with the dark banding still visible across the back. Leaving the shell in place is deliberate: it holds moisture in and keeps the meat from drying on the grill.
Where it comes from
Farmed and harvested in clean marine water, then frozen at peak freshness rather than held on ice, which is what preserves the natural sweetness.
Specifications
- Cut: whole, head-on, shell-on
- Net weight: 2 kg per box
- Size: large and uniform within the box
- State: raw, frozen
Storage
Keep at -18 C or below. Thaw slowly in the refrigerator, which takes several hours and is worth the wait. Do not refreeze once thawed.
Shelf life and delivery
Best within 12 months of the production date on the box. Shipped frozen in insulated liners with dry ice.
How to cook it
Grill shell-on over high heat with sea salt until the shells turn bright red, then rest briefly before serving. For a curry, simmer them in coconut and spice for only a few minutes, just until they curl. Garlic butter and a hot oven works as well as anything. Peel and devein at the table if you prefer, but keep the shells on while they cook.
Allergen
Contains crustacean shellfish. Packed where molluscs and fish are also handled.
