When talking about the ingredients of the restaurant, in addition to pork and chicken, shrimp is an indispensable ingredient. It must be available at the restaurant to serve according to the needs of the customers. Shrimp is a small ingredient but its deliciousness is very big. It can be used to cook a variety of dishes, whether boiled, stir-fried, curry or fried, it can be cooked to be delicious. And of course, the restaurant can increase the price when changing the ingredients from pork and chicken to shrimp. But to serve shrimp to customers to be impressed with the deliciousness, when bitten, it feels crunchy, and fights the tongue and teeth, you have to choose shrimp that remain fresh from the time it comes out of the water until it reaches the customer's plate.
The shrimp must be served fresh. And it must be served all at once.
Tips for buying fresh shrimp: Restaurant owners are already experts in choosing shrimp, including looking at the whiskers and head that are still attached to the shrimp, firm shells, and clear shell color. If the shell color is brown or red, it means that the shrimp is not fresh and has a short shelf life. When buying, it must be used up quickly. If there is any leftover taste, texture, or smell that has changed, the restaurant owner will have to throw it away and not be able to serve it, which increases the restaurant's costs.
Frozen shrimp with tails is more convenient and stays fresh longer.
Currently, there are frozen shrimp with tails, which have international standard processes, controlling the quality to be consistent for every shrimp, maintaining freshness for a long time, with sizes to choose from, both large size 90-106 pieces/kilogram and small size 107-123 pieces, suitable for restaurant operators, who can buy shrimp as raw materials in the shop all year round at a fixed price. Once peeled, they are ready to use immediately, without wasting staff time preparing raw materials. The quality is of a consistent standard for every shrimp, reducing quality loss from peeling. The tails are still kept for the beauty of every dish. The size of every shrimp is the same, making it easy to control the quality, quantity, and cost of every dish.
You can purchase frozen shrimp with tails, both large size 90-106 pieces/kilogram and small size 107-123 pieces at Makro Click.
Shrimp menu ideas Easy to sell Got a good price
Shrimp menus including shrimp stir-fried with broccoli, shrimp stir-fried with mixed vegetables, tom yum goong, shrimp fried rice, shrimp basil rice, shrimp congee... these menus are probably restaurant menus that the owner is already familiar with. Let's see what new menus shrimp can be created into. And of course, the restaurant owner will like it because it is a menu that sells easily and gets a good price.
Street Food Shrimp : a grilled shrimp skewer menu, squeezed with lemon, dipped in sour cream or wasabi cream, served with butter-grilled corn, fried seafood served with sour cream, ketchup, or French fries served with fried shrimp. Add a touch of fun with various flavored sprinkles such as paprika, wasabi, cheese powder. In addition to opening a Street Food shop, the Street Food Shrimp menu can also be a special menu served in a restaurant.
Shrimp cocktail appetizers and snacks Catering and catering owners will definitely love frozen shrimp with tails because they have been selected for equal sizes. When used as cocktails or snacks at parties or events, the arranged food will look beautiful and expensive, such as shrimp wrapped in bacon, noodles wrapped in shrimp, and garlic bread with shrimp. Restaurants can also use cocktail menus as recommended menus to serve as appetizers while waiting for the main course.
Shrimp Dim Sum, Shrimp Ha Kao, Shrimp Spring Rolls, Shrimp Wontons When using shrimp with tails, the dim sum will look bigger and more beautiful. Even shrimp bread, shumai, popular dim sum menus can use frozen shrimp that has been finely chopped.
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