Black Tiger Shrimps

Black Tiger Shrimps | Peeled

Black tiger shrimps are a real treat and have become an integral part of Michelin-starred cuisine. It is characterized by its firm but tender flesh and has a slightly sweet, nutty aroma. It is also rich in protein and low in calories.

When cooked, the black tiger shrimp takes on a strong red-orange colour.

In its peeled form, it is very suitable for marinating, in soups or for shrimp skewers.

  • Scientific Name: Penaeus monodon
  • Form: raw, gutted, peeled, glazed, deep-frozen
  • Weight: 180 g | 14 – 18 pieces
  • Freezing Method: IQF (quick-frozen)
  • Processing: raw
  • Production Method: from responsible aquaculture in Bangladesh
Further Products: Easy Peel

Peeled

Product Specification

Description: Black Tiger Shrimps from aquaculture in Bangladesch
Ingredients: Black Tiger Shrimps (Penaeus monodon), table salt
Allergens: Shrimps
Nutritional Information* (Per 100g)
Calorific value (kJ/kcal) 299 / 70
Fat (g) 0,6
  of which saturated fatty acids (g) 0,4
Carbohydrates (g) < 0,5
  of which sugar (g) < 0,5
Protein (g) 16
Salt (g) 0,70

*The nutritional values refer to defrosted shrimps.

Origin

@ASC_Foundation
@ASC_Foundation

High-quality black tiger shrimps from a responsible source, raised in the traditional manner and in harmony with nature – that is our idea and understanding of sustainable farming. Not far from the world's largest mangrove forest, our black tiger shrimps grow in their natural habitat. Here, in the south-western regions of Bangladesh, Paikgacha and Debhata, we work with around 1,400 small farmers to turn our idea into a reality. Due to the low stocking density of one to two shrimps per square meter, the shrimps can cover their food requirements directly from the existing ecosystem. Known as extensive aquaculture, there is no need to add feed or medication.

Defrosting and storage

Remove the desired amount from the bag and briefly remove the protective glaze under cold running water.

Then defrost the prawns in the fridge.

Do not let raw shrimps come into contact with other foods.

Carefully collect and dispose of the dripping juice. Clean dishes and hands carefully. Not suitable for eating raw. Consume only fully cooked.

Do not refreeze after defrosting.

Recipe suggestion

Southeast Asian shrimp soup

We have prepared a great Southeast Asian shrimp soup recipe for you here. The delicious Tom Yam Gung soup.
By the way, the recipe is adjusted to a normal spiciness level. If you like it spicier, use a little more chilli and you will have an extra boost of inner warmth. It's not a must, but a little spiciness makes the soup nice and authentic.

What you need

  • 1 pack of 180 g peeled black tiger shrimps
  • 3/4 litre vegetable stock
  • 2 tbsp fish sauce
  • 1 1/2 tbsp coconut milk
  • 150 g mushrooms
  • 1 spring onion
  • 1 tbsp lime juice (alternatively lemon juice)
  • 1 bunch coriander
  • 1/2 stalk lemongrass
  • 1 pinch chilli paste
  • 1 small chilli pepper (alternatively chilli flakes)
  • small piece of ginger (approx. 1 cm)

Preparation

First, slice the mushrooms, cut small slices from the ginger and cut the spring onion into pieces (approx. 2 cm).

First, sweat the chilli paste in the coconut milk. Now add the vegetable stock, lemongrass, spring onion, ginger and fish sauce and simmer the soup for about 5 minutes.

In the next step, add the mushrooms and prawns to the soup. Leave to simmer for a further 10 minutes until the shrimps are cooked.

Season the soup to taste with salt, pepper and lime juice. Finally, add the coriander leaves to the soup.

Now you're already done.

If you leave the soup to infuse a little longer, it can develop its full flavour.

Find out more about us

Would you like to find out where you can buy our product or find out more about us and our products? Feel free to contact us and get in touch.

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