$44.80GST-free
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Wild caught king prawns from Spencer Gulf, processed into cutlets on the boat: shell off, vein out, butterflied, then snap frozen at the point they were at their best. All the preparation is done and every gram in the pack is meat.
Cutlet is the form most cooks want. The tail is left on for looks and for something to hold, the back is already split so seasoning gets in and the prawn opens out flat in the pan, and there is nothing to peel at the table.
Why Choose These Cutlets?
Choosing a size:
The smaller the count, the larger the prawn — a count tells you how many cutlets make up a kilogram. Pick the lower count when the prawns are the centre of the plate and want to be seen, and the higher count when they are going into a stir fry, a curry or a pasta.
Cooking Methods:
The One Rule:
A prawn is done when it turns opaque and curls into a C. Curled tight into an O means it has gone too far.
Storage:
Keep frozen at -18°C. Thaw in the refrigerator, pat dry before cooking, and do not refreeze.
All prawn, no shell, nothing to prepare. Order now and have it delivered to your door.
野生帝王虾捕捞自南澳斯宾塞湾（Spencer Gulf），并在船上处理成虾仁：去壳、去虾线、开背，随即在最佳状态下急速冷冻。所有前处理都已完成，整包每一克都是虾肉。
虾仁（cutlet）是多数人做菜时真正想要的形态。虾尾保留，好看也好拿；背部已剖开，调味进得去，下锅时还能摊平；上桌后不必剥壳。
为什么选这款虾仁？
如何挑规格：
数字越小，虾越大 — 规格指的是一公斤大约有多少只虾仁。虾是主角、要上得了台面时，选数字小的；要下锅爆炒、做咖喱或拌意面时，选数字大的。
推荐烹饪方式：
唯一的诀窍：
虾肉转为不透明、身体弯成「C」字就是熟了。若已卷成「O」字，那就是过头了。
保存方式：
请于 -18°C 冷冻保存。冷藏解冻后请擦干再下锅，切勿再次冷冻。
产地：南澳斯宾塞湾。全是虾肉，没有壳，也不用做任何准备。立即订购，我们为您送货到家。