• 21/25 HOSO Tiger Prawn
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21/25 HOSO Tiger Prawn

21/25 HOSO Tiger Prawn

$19.00 SGD
$19.00 SGD $19.00 SGD
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Product Information

Tiger prawns at 21/25 count per kilogram, HOSO (Head-On, Shell-On) format — the format Singapore prawn-lovers know is essential for maximum flavour.

The head holds the most prawn flavour (the brain matter, technically the hepatopancreas, is the umami concentrate prawn-loving cuisines build dishes around), and the shell adds depth to stocks and sauces.

The traditional prawn format for everything from prawn noodle soup to har lok.

Why This Cut?

•      Head-on, shell-on: maximum flavour, the way prawn-loving cuisines use them

•      21/25 size: the sweet spot between flavour-rich and easy to peel

•      The format Singapore prawn noodle soup is built on

How To Serve?

•      Singapore prawn noodle soup: simmer shells and heads for stock, slice prawns for topping

•      Har lok (Cantonese fried prawns): stir-fry whole in sweet-savoury sauce

•      Spanish gambas a la plancha: griddle whole, eat with hands, suck the heads

What You're Getting

Weight: 1KG (Gross Weight)

Packaging: 1 Pack

Product State: Raw & Frozen

Serves: 8 - 10

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Malaysia / Thailand

Cooking Methods

1. High-Heat Butterfly Grill (The Ultimate Charcoal / Griddle Standard)
Butterflying a prawn exposes the thickest part of the internal meat directly to the heat while creating a steady, natural "boat" out of the bottom shell to hold seasoned butter or garlic.

2. High-Heat Cast Iron Pan-Fry (The Local Zi Char Style)
If cooking indoors, pan-frying whole prawns in a blazing hot wok or heavy skillet creates an incredible blistered shell texture known as Kam Heong or classic white pepper style.

3. High-Powered Convection Air Frying (The 8-Minute Shortcut)
Because prawns have a thick shell armor, they handle the intense drying heat of an air fryer beautifully without losing their internal juiciness.

Pro-Tip: The "C" vs. "O" Overcooking Law

  • Perfectly Cooked: The prawn body curls gracefully into a loose "C" shape. The meat is tender, springy, and snappy.
  • Overcooked: The prawn curls tightly onto itself, forming a tight, closed "O" shape, with the tail touching the head. The meat inside will be dry, fibrous, and the shell will aggressively stick to the flesh, making it incredibly frustrating to peel. Pull them off the fire the exact moment they hit a confident "C"!

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.