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About this item
Small cold-water shrimp cooked and peeled back to the tail fan, so the meat is ready the moment they thaw. The bodies are a soft pinkish-white with a faint translucence, and the tails stay a bright red. Their flavour is noticeably sweeter and more delicate than warm-water prawns, which is why they are the standard topping for nigiri and chirashizushi. Serve them chilled, or fold them through a light dressing.
Key Features
Product Information
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