Size/appearance: very small shrimp (often 1–3 cm), pale pink to translucent when raw, pinker when cooked.
Culinary uses
- Salads & cold dishes: tossed into composed salads, seafood salads, sushi rolls, or ceviche (brief acid cure).
- Toppings & garnishes: sprinkled over rice bowls, poke, noodle soups, toast, tacos, and crunchy salads for umami and texture.
- Stir-fries & quick sautés: added near the end of cooking (30–90 seconds) to preserve tenderness.
- Sauces & pastes: pureed into bisques, seafood sauces, aioli, or compound butters for an intense shrimp flavor.
- Fried snacks: lightly battered and deep-fried as crispy fritters, tempura, or tostadas.
- Pickles & condiments: cured or pickled for shrimp paste, sambal terasi variants, or quick-pickled shrimp relish.
- Soups & broths: simmer briefly in broths or use to make concentrated stock for bisques and risottos.
- Preserved/canned uses: common in tinned seafood mixes, marinated antipasti, or ready-to-eat salads.
INGREDIENTS: Baby SHRIMPS
Do not refreeze after defrosting. Cook well before consumption. Store at -18°C
NUTRITION FACTS per 100g
- Energy: 260 kJ / 62 kcal
- Fat: 1,4g
- of which saturates: 0,7g
- Carbohydrates: 0g
- of which sugar: 0g
- Protein: 12,3g
- Salt: 0,1g
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