"King of shrimp" what kind of shrimp is tiger shrimp? How much is the market price? How do you cook it?

Tiger shrimp, also known as king shrimp, gets its name because of its large size and markings. Its meat is delicious and its nutritional value is high. Generally, it is relatively rare in China. Even if it has, it is imported, so the price is more expensive. What kind of shrimp is tiger shrimp? How much is the market price? How do you cook it?

What kind of shrimp is tiger shrimp?

1. Characteristics

(1) Tiger prawns are pelagic shrimps, which are wild and cannot be cultured. Australia is rich in marine resources and does not require artificial farming. What needs to be farmed is freshwater products, so live freshwater products in Australia are more expensive than seafood. Freshwater shrimp costs 2 to 3 times as much as sea shrimp, and even crayfish have the same price as lobster.

(2) Tiger shrimp is a kind of shrimp with large size and markings. Its sweet meat and elastic tiger shrimp can be said to be the king of shrimp and is famous in the eyes of seafood-loving diners.

2. Introduction of origin:

The main producing areas are Malaysia, Australia, Malaysia, the Philippines and Vietnam. At present, all the tiger shrimp in our market are imported.

2. How much is it per jin?

The price of tiger shrimp, mainly depends on the end, the price difference is also relatively large, chilled the cheapest. Chilled, relatively large, in Malaysia, the lowest is 60,80ringgit per kilogram, about 93million and 125 yuan per kilogram.

Third, the introduction of practices:

1. Fermented bean curd tiger shrimp

Ingredients: 1 pack of tiger shrimp, 1 small piece of fermented bean curd, 2 teaspoons curd milk, 3 tablespoons water, 1.5 tablespoons olive oil or other vegetable oil, 1.5 tablespoons chopped green onions, 3 grams shredded ginger, 1 tablespoon minced garlic, 6 teaspoons white pepper, 4 teaspoons salt, 4 teaspoons salt, 4 teaspoons sugar.

Practice:

(1) dry the pan, add 1.5 tablespoons oil, set the stove over high heat, add 1 tablespoon chopped onions, shredded ginger and minced garlic and stir-fry. Stir-fry the tiger shrimp for a few times, then add 2 ingredients of rotten milk and copy it evenly.

(2) adjust to medium heat, add the remaining 3 ingredients in turn, stir-fry until the shrimp turns red (about 1-2 minutes), then add the remaining chopped onions and sesame oil.

2. Roasted tiger shrimp with cream and garlic

Ingredients: 4 tiger shrimp, 2 tablespoons cream, 2-3 tablespoons minced garlic, a little salt, a little chopped black pepper.

Practice:

(1) prepare the materials. At the same time, preheat the oven at 17 degrees, cut the back of the tiger shrimp, pick the intestines, then cut the back into two, sprinkle with Shanghai salt and chopped black pepper to season. Boil the wok over low heat, add 1 tbsp cream and minced garlic, stir-fry slowly over low heat. When the garlic is golden brown, add the rest of the cream and mix well. Turn off the heat.

(2) spread the minced garlic cream evenly on the shrimp, put it in the preheated oven and bake for 6-8 minutes until the shrimp is cooked (the shrimp turns white). Remove, sprinkle with chopped onions and finish.

3. Braised tiger shrimp

Ingredients: Tiger shrimp, rice wine, rice wine, garlic, ginger, green onion and chili.

Practice:

(1) stir-fry ginger slices in a frying pan, add garlic and stir-fry spring onions.

(2) stir-fry the processed tiger shrimp and add a little water to stir-fry.

(3) stir-fry rice wine with a little choke; add appropriate amount of rice wine and stir-fry evenly

(4) before starting the pot, add the green front section and stir with the shrimp and serve.

4. Fried tiger shrimp with golden fragrance

Ingredients: 12 tiger shrimp, 15 curry leaves, 3 dried onions, 3 cloves of garlic, 2 finger peppers, 40 grams of shrimp, 50 grams of medium gluten powder, moderate amount of salt and black pepper, 2 tablespoons of seasoning oyster sauce, 1 tablespoon curry powder, 1 tablespoon coarse black pepper.

Practice:

(1) soak the shrimps until soft, then chop, wash the tiger shrimp, remove the intestines, cut the garlic and dried onions into minced paste, dice the peppers, take off the curry leaves and mince the leaves, prepare a small bowl, add oyster sauce, curry powder, coarse black pepper, light soy sauce, soy sauce and sugar to form a sauce.

(2) prepare a large bowl, mix well with medium gluten powder, black pepper and salt, dip the tiger shrimp with flour one by one, deep-fry the tiger shrimp in a frying pan until golden brown and well done, remove the tiger shrimp on kitchen paper, suck the excess oil and stir-fry until well done.

5. Baked tiger shrimp with salt

Ingredients: 5 tiger prawns, 1 cup salt, 1 tablespoon sugar, a little black pepper, a little white pepper, 2 tablespoons wine, stock or water 200cc, a bunch of rosemary.

Practice:

(1) thaw the frozen tiger shrimp first. Cover the bottom of the casserole with crude salt and sugar, add tiger shrimp, sprinkle black and white pepper, cover with salt, pour in wine and stock, and add rosemary.

(2) the power cord of the oven is plugged into the socket of the Remy thermostat, the Remy power is plugged into the socket, the temperature probe is inserted into the casserole and fixed, and then sealed with aluminum foil. After the casserole is put into the lower layer of the oven, the oven is heated 130 degrees and 160 degrees. Cook72App sets the master itinerary, 75 degrees for 5 minutes, and then 64 degrees for 10 minutes.

6. Tiger shrimp soup

Ingredients: 200 grams of tiger shrimp, 5 dried onions, 2 cloves of garlic, 1 celery, 1 onion, 1 carrot, 40 grams of butter, 50 milliliters of brandy, 50 milliliters of liquor, 200ml cream, 300 milliliters of water, 2 tablespoons fresh thyme, 1 tablespoon eggplant paste, right amount of salt and black pepper, right amount of olive oil.

Practice:

(1) cut dried onions and garlic into minced pieces, dice onions, carrots and celery, remove shrimp shells and intestines (keep shrimp heads and shells), cut shrimp meat into small pieces and set aside for later use.

(2) put the shrimp shell on the baking tray, bake in the oven for 20 minutes until golden brown, remove, heat the frying pan over medium heat, add half of the butter and olive oil until melted, stir-fry minced garlic and dried onions, add onions, celery and carrots and cook until soft, add shrimp shells and stir-fry.

(3) add eggplant paste and stir well, then add white wine and water to bring to a boil, bring to a boil over low heat for 45 minutes, stir all ingredients in a blender until smooth, then sift through the soup, filter out the soup, heat the pot over medium heat, add the remaining butter, stir-fry the shrimp, sprinkle a little cream and olive oil on the surface.