Variety
Kuruma Prawn is also known as spot shrimp, Kuruma shrimp, bamboo shrimp, flower tail shrimp, Japanese prawn, and the Japanese call it Chehailao. English is called Kuruma Prawn or Japanese King Prawn.
It likes to inhabit sandy bottom waters with a water depth of 10m-40m.
Kuruma shrimp can be up to 30cm long, generally 12-20cm long, and weigh 40-200g.
place of origin
Its habitat is widely distributed, including Hong Kong, China, Southeast Asia, Japan, Australia, Africa and the Red Sea.
When the period
It can only be caught from January to March and September to October every year. The most suitable period is from January to March.
Frozen products are also available for sale around this time.
where to buy
Higher-end western-style supermarkets, such as Great, Threesixty, Market Place, Taste, Yata Department Store, or food online stores.
storage and processing
IQF (individually Quick Frozen) or below -40°C Quick frozen process and other freezing techniques
Store in the freezer at least -18°C.
Generally use low temperature preservation method. After washing, marinate slightly with salt, drain and put in a fresh-keeping bag, then put it in the refrigerator to keep fresh.
Keeps for up to 8-10 months.
Whole with shell – thaw 2 hours before eating
Remove the packaging bag, slowly wash the shrimp shells with water until the shrimp body is soft,
Do not thaw whole shrimp with heads overnight, otherwise the shrimp paste will turn black
Shrimp balls without shells – thaw out of the freezer overnight,
Do not wash or soak shellless shrimp directly in water, it will wash away the smell of shrimp,
Do not thaw at room temperature, as it is easy to breed bacteria and the meat will become moldy.
Shrimp in shell, legs and whiskers removed
And pick out the intestines on the back of the shrimp and the gizzards on the head, so as not to cause gastrointestinal discomfort after eating,
After washing, wipe dry with kitchen paper for later use.
The shrimp intestines are black or transparent, and the green ones are the shrimp paste, not the intestines, so don’t drop them.
Suggested food
The meat of wild Kuruma shrimp is thick and sweet, and many cooking methods are also suitable. It can be steamed with minced garlic, fried with soy sauce, roasted with salt, etc.
Or try one shrimp and two meals: shrimp body sashimi, shrimp head salt and pepper or soup. For a simple cooking method, you can try the following recipe of king flower Kuruma shrimp in soy sauce, which is fresh, sweet and delicious.
Tips-food
Due to the large size of Kuruma prawns, it is not recommended to boil them, as the meat will dry out easily.
The bigger the prawns, the thicker the fibers, so the meat needs to be drained of oil before frying to make the meat tasty.
