Description
Ideal Hot Pot
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Ideal Hot Pot / China
🌱 About the Producer / Supplier：
Hot pot, also known as soup-food or steamboat, is a cooking method that uses water or soup to cook food in a thermal pot.
Its specialty is that you can eat it while cooking. Because it is cooked and eaten immediately, the food is still steaming hot when you eat it.
"Hot pot" is the most important type of food in winter, with a variety of soup bases, dishes, meats, and a wide variety of hot pot ingredients;
We strive to select healthy, high-quality, and excellent local and foreign ingredients. We hope to create new innovations for everyone!
🌱 Supplier Products：
🛍 Product Information：
What it is
Black tiger shrimp paste is minced, beaten meat of Penaeus monodon — the large striped prawn also called grass prawn. The muscle is firmer and more pronounced in flavour than vannamei (whiteleg) shrimp. Good 150 g packs keep some coarse pieces, so cooked paste eats like har gow filling rather than starchy mousse.
The ~150g size is the usual Hong Kong household / single hot-pot portion, often in a squeeze pouch.
How it differs from generic shrimp paste
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Species: black tiger is meatier and stronger; white-shrimp paste is paler and milder.
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Content: quality HK labels often say ≥93% shrimp (some factory packs claim 95%).
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Colour: astaxanthin gives a natural grey-pink raw tone and a deeper blush when cooked; snow-white paste is not the goal.
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Additives: many HK listings stress no flavouring, colour or shrimp powder. Salt, a little starch or egg white are still common — read the pack. Some plants blend in vannamei or fish surimi to set the gel.
Flavour and texture
Expect a springy bite, visible shrimp bits and a fuller prawn taste. In broth, 2–3 minutes is enough; longer cooking toughens it. Pan-fried cakes brown outside and stay bouncy inside.
Nutrition (direction)
The raw prawn is lean and protein-rich, with astaxanthin, selenium and some omega-3. The paste stays a relatively light hot-pot item; sodium depends on the recipe. Crustacean allergy is a hard stop. Lines that also handle fish should say so on the label.
Buying and storage
- Solid frozen, no drip or blown packs
- Visible shrimp pieces are a plus; chalk-white paste often means more starch
- Store at −18°C; do not refreeze after thawing
- For hot pot, pipe from frozen
Cooking
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Hot pot: pipe balls or strands; cook until just opaque
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Fry: cakes or dusted balls
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Steam / stuff: peppers, mushrooms, eggplant, tofu
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Quick dishes: shrimp toast, wontons, siu mai, congee, udon
Season lightly. The paste is already salted.
One-line summary
A ~150 g frozen black-tiger shrimp gel, usually ≥93% prawn — meatier and more flavourful than white-shrimp paste, ready to squeeze into soup or fry and stuff at home.
🥩 Ideal Meat Selection
A must-have for beef lovers: Carefully selected Chaoshan hand-cut snowflake beef, American Angus brisket, or Australian M5 Wagyu beef.
Special Pork: Local Iberico pork shoulder steak or crisp Iberico pork shoulder.
Signature Meatballs: Springy handmade beef tendon balls, beef balls, and classic Hong Kong-style honey sausage. [1, 2, 3, 4]
🦞 Ideal Seafood Pairings
Crispy Shredder Feast: Sweet and crisp, one of the souls of Cantonese hot pot.
Fresh Fish Slices: Boneless blackfish slices/sashimi, smooth and boneless.
Fresh Shrimp and Shellfish: Pair with sweet prawns and clams to enhance the flavor and make the broth richer. [1] 🥬 Ideal Low-Calorie and Degreasing Recommendations
Vegetables/Mushrooms: Organic corn hearts, bamboo shoots, and various mushrooms soaked in the broth's essence.
Healthy Noodles: Low-calorie taro noodles made with konjac, perfect for those on a weight management diet.
Specialty Drinks: Paired with carefully selected cooling and detoxifying drinks (such as sugarcane and imperata root tea or chrysanthemum tea), keeping your hot pot refreshing and not too hot.
Variety：
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：
Store in refrigerator at -18 degrees Celsius
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
As an accompaniment to soup noodles, river noodles, and rice noodles, such as fish ball and beef ball noodles, beef ball rice (noodles), etc.
Cooking Skills：
No need to defrost, boil in hot water for about 10 minutes.
🔸 Supplementary Information：
Black tiger (Penaeus monodon) is a larger, striped prawn with firmer meat and a stronger prawn taste. White shrimp (Litopenaeus vannamei, whiteleg) is the world’s workhorse farmed shrimp: milder, sweeter, more tender, cheaper and more consistent in supply. Those traits survive in the paste.
Flavour
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Tiger: fuller, more “prawn,” can stand up to spicy or bone broths.
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White: clean and sweet, easier to lose in a loud soup, nicer in a light chicken or tomato broth.
Texture
Tiger paste is often left with visible pieces — closer to har gow filling. White paste can be beaten very fine and eats more like a soft fish gel. At the same shrimp percentage, tiger usually has more chew; white overcooks and goes floury more easily if starch is high.
Colour
Tiger carries more astaxanthin, so raw paste may look grey-pink and cooked paste a deeper blush. White paste looks paler and “neater.” Snow-white is not proof of quality; it can mean heavy washing or starch. Read the shrimp % and the ingredient list.
Price and formulas
Both species are sold as 90%+ clean pastes and as cheap blends with surimi, pork fat or flavouring. The species is not a quality guarantee. In Hong Kong, 150 g tiger paste often costs a little more than a similar white or “green shrimp” pack.
“Green shrimp paste” on local shelves is a marketing name; it may be freshwater shrimp, not tiger. Look for 黑虎 / black tiger / P. monodon if that is what you want.
When to choose which
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Black tiger: you want flavour and bite — hot pot, fried cakes, toast, dumplings.
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White shrimp: you want tender, pale, mild paste — clear soup, kids, delicate stuffed dishes.
Both are crustaceans. Cook 2–3 minutes in boiling broth; longer makes either tough.
Tiger paste is louder and meatier; white paste is sweeter and softer. Pick by the soup and the texture you want, not by which name sounds more premium.
After all, with the advancement of science these days, fish eggs must be tasty, elastic, chewy, or slippery, all of which can be made by adding a large amount of powder and MSG to make cheap fish eggs, all of which can be controlled by adding chemicals.
This product is for pre -order. The supply depends on the arrival situation. We accept the winter solstice, Christmas and New Year group purchase.
