Sword Shrimp 尖虾

Sword Shrimp from Pontian has a unique sweet flavour that cannot be found elsewhere. Its flavour is medium, neither too mild nor too strong. It is firmer and usually larger compared to Southern Velvet Shrimp and White Shrimp. Sword Shrimp is suitable for stir-frying and it tastes good in Chinese Meat Roll (Ngo Hiang). Research has also shown that people who consume shrimp regularly has a lower risk of heart disease compared to those who do not eat it.

尖虾的味道不会太清淡或太浓郁。它的肉质结实，它的体型通常也比白虾和毛虾来得大。尖虾适合用来翻炒，它结实的肉质也让它更适合制作五香。笨珍野生的尖虾有别于来自其他海域的尖虾，它的口味更加清甜。研究显示，经常吃虾的人患心血管疾病机率比没经常吃虾的人来得更低的。

Chinese Name(s): 尖虾

Local Name(s): Udang Tajam

Origin: Pontian 笨珍

Type: Wild Caught 野生

Flavour: Medium 中等

Texture: Firm 结实

Cooking Method: Stir Fry 翻炒

Weight Loss after cleaning (whole fish): 50% ————————————————————————————————————

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.