$58.80GST-free
Size
1000g Portion · 16/20Australian wild-caught banana prawns, prepared as cutlets: shelled and deveined, with the tail left on. All the work is already done — they go from the freezer to the pan with nothing to peel and nothing to pick out.
Banana prawns are the mild, sweet end of the Australian prawn family. The flesh is white, tender and clean tasting, without the assertive flavour of a tiger prawn, which is exactly why they suit dishes where the prawn is one ingredient among several rather than the whole point — a stir fry, a curry, a laksa, a pasta. They also take a batter better than almost any other prawn.
The tail is left on for a reason. It holds its shape in the pan, it gives you something to pick the prawn up by, and it looks like a prawn on the plate rather than a piece of something.
Why Choose Banana Prawn Cutlets?
Cooking Methods:
Cooking Note:
Prawns are done the moment they turn opaque and curl into a loose C. A tight O means they have gone too far, and no amount of sauce brings them back. Cook them from thawed, in a pan hot enough that they sear rather than stew.
Thawing:
Thaw in the refrigerator (0-4°C) and pat dry before cooking — wet prawns steam instead of searing. Never use hot water or a microwave.
Storage:
Keep frozen at -18°C. Use within 1 day of thawing and do not refreeze.
Allergen:
Contains crustacean.
The prawn you keep in the freezer for the nights you had not planned anything. Order now.
澳洲野生海捕香蕉虾，处理成虾仁：去壳去虾线，保留虾尾。功夫都替您做好了 — 从冷冻柜到锅里，不用剥、不用挑。
在澳洲虾类里，香蕉虾属于清甜温和的那一端。虾肉洁白软嫩、味道干净，没有虎虾那么强势的风味 — 也正因如此，它特别适合那些「虾只是其中一样材料」而不是主角的菜：爆炒、咖喱、叻沙、意面。它也比几乎任何虾都更挂得住粉浆。
虾尾留着是有道理的。它让虾仁下锅后不走形，给您一个可以捏着吃的把手，摆在盘子上也才像一只虾，而不是一块东西。
为什么选香蕉虾仁？
推荐烹饪方式：
烹调提醒：
虾一转成不透明、弯成松松的 C 字就熟了。卷成紧紧的 O 字就是过头了，再多酱汁也救不回来。请解冻后下锅，锅要够热，让它煎，而不是焖。
解冻建议：
请置于冷藏室（0-4°C）解冻，下锅前擦干 — 带水的虾只会出水，不会上色。切勿用热水或微波。
保存方式：
-18°C 冷冻保存。解冻后请于 1 天内食用完毕，请勿再次冷冻。
过敏原提示：
含甲壳类。
放在冷冻柜里，专门对付那些没提前想好吃什么的晚上。立即订购。