{"title":"Prawns Crab and Shrimp","description":"\u003cp\u003eCrustaceans in three different states of undress: whole and head-on, whole in the shell, and fully peeled. The right choice depends on how much time you have and how much flavour you want the shell to give.\u003c\/p\u003e\n\u003ch3\u003eWhat Is Inside\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGiant tiger prawns, graded 20 to 30 pieces per kilogram\u003c\/li\u003e\n\u003cli\u003eWhole swimming crabs, hand-picked for weight\u003c\/li\u003e\n\u003cli\u003ePeeled and deveined shrimp meat, ready for the pan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eKeep the shells from the prawns and the crab for stock. Everything in this group cooks fast, so have the rest of the plate ready before the heat goes on.\u003c\/p\u003e","products":[{"product_id":"frozen-giant-tiger-prawns","title":"Frozen Giant Tiger Prawns","description":"\u003cp\u003eBig, head-on prawns with banded shells and a solid, springy body. Graded at 20 to 30 pieces to the kilogram, they are large enough to carry a grill or a hot wok without shrinking to nothing.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eFarmed in brackish coastal ponds and harvested to order, then chilled and frozen the same day. The shell is left on deliberately: it keeps the flesh from drying and carries most of the flavour.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e — 20 to 30 pieces per kilogram, roughly 40 to 60 prawns per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, head and shell on, deveined\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze\u003c\/strong\u003e — light, under 10 percent, so the stated weight is mostly prawn\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw and frozen, individually frozen so the pieces stay loose in the bag rather than clumping into a block. Take what you need and return the rest to the freezer.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder for up to twelve months. Thaw in the refrigerator for six to eight hours; never in warm water, which turns the flesh mealy. Once thawed, cook the same day.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSplit along the back, brush with garlic butter and grill shell side down.\u003c\/li\u003e\n\u003cli\u003eBoil in salted water for two minutes, then chill and serve with a sharp dip.\u003c\/li\u003e\n\u003cli\u003eStir-fry with ginger, spring onion and a splash of Shaoxing wine.\u003c\/li\u003e\n\u003cli\u003eDeep-fry in a light batter for a crisp shell you can eat through.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey are done the moment the shell turns fully orange-red and the flesh opaque. A minute past that and the texture tightens.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eDispatched hard frozen on a next-day service. Check that the heads are still firmly attached on arrival; a loose head means the pack has thawed and refrozen at some point.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076000248028,"sku":null,"price":62.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-giant-tiger-prawns-1.jpg?v=1793937107"},{"product_id":"frozen-peeled-shrimp-meat","title":"Frozen Peeled Shrimp Meat","description":"\u003cp\u003eHeads off, shells off and the vein drawn, so the meat goes from the bag to the pan with nothing to trim. The ingredient list is short: shrimp and water, nothing else.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWhite shrimp from South American coastal farms, harvested at size and hand-peeled the same day in a cold room, then frozen flat so the pieces stay separate.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e — 150 to 200 pieces per kilogram\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — peeled, deveined, tail off, raw\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGlaze\u003c\/strong\u003e — light, under 10 percent water glaze\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eRaw, individually frozen, no additives beyond water. Because there is no shell to protect them, the pieces are more delicate than whole prawns and reward a quick hand.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep at -18 degrees Celsius or colder and use within nine months. Thaw in a covered bowl in the refrigerator for four to six hours, then drain and pat dry. Never thaw under running water; the meat takes up water and turns rubbery on the pan.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eStir through a soft-set omelette over low heat and pull the pan while still glossy.\u003c\/li\u003e\n\u003cli\u003eStir-fry with garlic and a little salt for ninety seconds, no more.\u003c\/li\u003e\n\u003cli\u003eDrop into hot pot or soup at the very end of cooking.\u003c\/li\u003e\n\u003cli\u003ePan-sear in butter and pile onto a salad or a bowl of noodles.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey turn opaque pink-white when done. Cook them fast and hot rather than long and low.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShipped frozen in an insulated liner on a next-day service. Because the pieces are loose, shake the bag on arrival: a solid block means it has thawed and refrozen in transit.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076000575708,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-peeled-shrimp-meat-1.jpg?v=1793937109"},{"product_id":"frozen-whole-swimming-crab","title":"Frozen Whole Swimming Crab","description":"\u003cp\u003eA flat, wide-shelled coastal crab with a mottled blue-green carapace and sweet white meat in the claws and body. Each one is picked for weight, so the shell is full rather than hollow.\u003c\/p\u003e\n\u003ch3\u003eThe Catch\u003c\/h3\u003e\n\u003cp\u003eWild stock from inshore coastal water, taken in pots and iced on the boat. Crabs are hand-graded at the dock and any light or empty shell is rejected before freezing.\u003c\/p\u003e\n\u003ch3\u003eSpecification\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e — 2 kg per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCount\u003c\/strong\u003e — four to six crabs per pack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e — 300 to 450 g per crab\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm\u003c\/strong\u003e — whole, uncleaned, frozen in the shell\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eState\u003c\/h3\u003e\n\u003cp\u003eFrozen whole and raw. Freezing in the shell protects the meat, but it also means the crab must be cooked through from cold rather than briefly seared.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eHold at -18 degrees Celsius or colder for up to six months. Thaw overnight in the refrigerator, then scrub the shell under cold water and lift off the carapace before cooking. Do not thaw at room temperature; the meat in the body cavity spoils first.\u003c\/p\u003e\n\u003ch3\u003eOn the Plate\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteam whole with ginger and perilla for twelve to fifteen minutes.\u003c\/li\u003e\n\u003cli\u003eChop into halves and stir-fry with scallion, ginger and hot oil.\u003c\/li\u003e\n\u003cli\u003eSimmer into a crab and tofu soup for a milky, sweet broth.\u003c\/li\u003e\n\u003cli\u003eDeep-fry in a light coating and toss with salt, pepper and chilli.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eDiscard the feathery gills and the stomach sac under the carapace before eating.\u003c\/p\u003e\n\u003ch3\u003eShipping and Cold Chain\u003c\/h3\u003e\n\u003cp\u003eShips frozen on a next-day service. Because the shell is a natural insulator, allow a full day in the refrigerator rather than a few hours on the counter.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAllergen: contains crustacean shellfish. Packed in a facility that also handles fish and molluscs.\u003c\/em\u003e\u003c\/p\u003e","brand":"Southern Tide","offers":[{"title":"Default Title","offer_id":68076000772316,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/files\/frozen-whole-swimming-crab-1.jpg?v=1793937111"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0863\/5095\/4716\/collections\/frozen-giant-tiger-prawns-1.jpg?v=1793937846","url":"https:\/\/airifun.shop\/collections\/prawns-crab-and-shrimp.oembed","provider":"AIDEN RICHARDSON STORE","version":"1.0","type":"link"}