Vietnamese Giant Freshwater Prawn (Cooked)

🦐 The prawn known in Chinese kitchens as "big head" — and the head is the point. Inside it sits a generous pocket of rich, golden tomalley, the part prawn lovers save for last.

From Vietnam, cooked whole with the head on and frozen straight after, so the flesh stays firm and sweet and the head keeps all of its flavour. Big, meaty prawns that make a platter look generous.

✨ Why You'll Love It

• Already cooked: thaw and eat — nothing to boil, nothing to time.
• Whole, head-on: the rich, buttery head is where the flavour lives.
• Big and meaty: a proper mouthful of firm, sweet prawn in every one.
• Freezer-ready: keep a box on hand for guests and celebrations.

🍽️ How to Serve

• Cold on ice: with lemon and seafood sauce — the easiest platter there is.
• Garlic butter: toss in a hot pan for a minute or two, just to warm through.
• Typhoon shelter style: finish quickly with golden fried garlic, chilli and spring onion.
• Peel and add: to congee, noodle soup or fried rice at the very end.

⚠️ The One Rule
Already cooked. If you heat them, keep it under two minutes — cooked twice, a prawn turns rubbery.

❄️ Storage
Keep frozen at -18°C. Thaw in the refrigerator overnight and eat the same day. Do not refreeze.

Origin: Vietnam. Big prawns, big flavour, no cooking required. Order now and we'll deliver to your door.