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BREAD CRUMBED TEMPURA SHRIMP MERANUS
“LITOPENAEUS VANNAMEI”

Fried shrimp (Japanese ebi furai), a popular dish in Japan and Japanese restaurants around the world. Traditionally made with Japanese tiger shrimp (Marsupenaeus japonicus), nowadays it is often fried with tiger shrimp (Penaeus monodon) or Japanese lobster (Panulirus japonicus). Shrimp are peeled, straightened, a slit is made along the back to remove the dark vein (digestive tract). The head is mostly removed, but in very fresh shrimp, the head may be left on – some diners enjoy the crispy taste of the shrimp head. The shrimp are breaded in flour, beaten eggs, and breadcrumbs, then fried in cooking oil. It is often served with a sweet and sour sauce, tartar sauce, or lemon.

In the Philippines, the dish Camarón rebosado is popular; battered and fried shrimp, typically served with a sweet and sour sauce. The batter is thicker than the Japanese tempura dishes.

In Chinese cuisine, sesame shrimp: fried shrimp are coated with a sweet, thick sauce (cornstarch, vinegar, wine, sugar, etc.) and sprinkled with roasted sesame seeds. It is a variation of Chinese sesame chicken.

Shelf life:
Frozen for 365 days at -18°C
Packaging: (20G/TK) 510G
Box: 1KG*6