Secret of the prawn

Considerations when taking out the lively prawns?

Live prawns are alive in sawdust. Because there is a fear out from inside the Okaguzu, prawns and sawdust fly around, pull the newspaper in advance, so please take out a tail increments. In some parts it is dangerous to the sharp part, such as the head of the shrimp. Avoid injury, please use such as gloves.

What is delicious prawns and angrily why?

Kang angrily prawn muscles. You think you know who bought it and, most muscular body since it is.

What is the prawns alive in sawdust why?

Is to hold the water from the body to a semi-sealed state a gap of Elah sawdust. I can breathe under water shrimp is wet even if the error even though the dry part of the body.

No shell Can I eat shrimp?

From the deep-fried, is delicious and I sprinkled a little salt to eat. In addition, the shell is included in many (animal fiber) chitin.

How can that keep a prawn?

A few days to live in the seawater is like some, that basically keep at home is not available.

Rampage is not difficult to cook shrimp?

Since the shrimp becomes slow motion and less than or equal to 10 degrees, please put it in ice water to prepare the shrimp balls. Movement stops and makes it easier to cook.

Please tell me how to save the prawn.

● Saving in the sawdust, the limit is 3 days from the date of two high-spirited. Also, keep in sawdust for a long time, it may impair the flavor with the smell of sawdust, etc. Ella. Please eat as soon as possible.

● if you are not going to eat immediately, remove the shrimp, please wash the sawdust. After washing, tighten the shrimp in ice water, Tupper neatly into the size shrimp enters straight into the water about soaking shrimp, frozen in the freezer as it is, please save ice on the slate. 1 month or freshness does not change when you unzip it.

● If you want to save even more long-term, steamed in a steamer lined in plastic, the shrimp were washed clean, well off the water, please frozen. And this way, about three months, you can save compromising the flavor.

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