Southern Velvet Shrimp 毛虾

Southern Velvet Shrimp is often compared with White Shrimp and Sword Shrimp. It is stronger in flavour than White Shrimp and more tender than Sword Shrimp. It is suitable for be stir-frying, especially stir-fried with the sambal. In addition, Southern Velvet Shrimp from Pontian has a unique sweet flavour that cannot be found elsewhere. 毛虾常常会被拿来与白虾和尖虾作比较。味道上，毛虾比白虾浓郁一些；肉质上，毛虾比尖虾柔软。毛虾可以被翻炒，尤其适合制作美味的叁巴。笨珍野生的毛虾有别于来自其他海域的毛虾，它的口味更加清甜。

Chinese Name(s): 毛虾

Local Name(s): Udang Tai Gor

Origin: Pontian 产地：笨珍

Type: Wild Caught 种类：野生

Flavour: Medium 口味：中等

Texture: Medium 肉质：中等

Cooking Method: Stir Fry 烹煮方式：翻炒

Weight Loss after cleaning (whole fish): 50% 清理后重量减少（全鱼）：50%

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How To Make: Shrimp Fried Rice

Ingredients

• 3 cups leftover steamed rice chilled in fridge overnight
• 3 tablespoons oil
• 2 large eggs lightly beaten
• 2 cloves garlic minced
• 8 oz shrimp shelled and deveined
• 1 cup frozen mixed vegetables defrost
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 3 heavy dashes ground white pepper or black pepper
• Salt to taste

Steps

1. Defrost the rice. Use the back of the spoon, gently break up the lumps. Set aside.
2. Heat 1 tablespoon of the oil in a wok or skillet over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces.
3. Reheat the wok or skillet with the remaining oil over high heat. Once the oil is heated, add the garlic and stir-fry until aromatic or slightly browned. Add the shrimp. Once the shrimp starts to cook, add the mixed vegetables and do a few quick stirs.
4. Add the rice and stir-fry continuously. Add the soy sauce, oyster sauce, and pepper and continue to stir fry until the shrimp are completely cooked and the rice are lightly toasted and well "fried." Add the eggs, stir to combine well with the rice. Dish out and serve immediately.

Also Try: Creamy Shrimp Alfredo Pasta

Sources: https://rasamalaysia.com/shrimp-fried-rice/