Thawing

The thawing process is a major aspect of the cooking process. The ideal way to go about it: slowly, in the refrigerator (for approx. 12 hours). To shorten this process, the shrimp can also be thawed either for 2-4 hours at room temperature or with cold water. The percentage of ice- and/or water-based glaze which protects the deep-frozen product from drying out is material to its quality. Therefore, always consider the drained weight along with other factors when buying the respective product. Large shrimp with a thin water glaze are ideal. Yuu`n Mee Premium Products have are slightly glazed - at 10-20%, based on the particular product. This is sufficient to best preserve the product. Water-glazed products should be thawed prior to cooking. By contrast, marinated products can often be prepared directly from the deep freezer (on the grill, in the pan, in the oven).

 

Versatile cooking instructions

After thawing, the shrimp should be dabbed thoroughly. Boiled shrimp are ready to eat immediately after thawing - and can be perfectly combined with dips and salads. Blanched shrimp are only very briefly "scalded" - and should therefore be heated for a short time, just like any raw products. The still-raw centre of these products make them particularly suitable for preparation on the grill or in the wok - the substance remains juicy, even at high temperatures. In this respect, the possibilities for cooking are nearly boundless - whether roasting, stewing, steaming or grilling, the optimum centre temperature (approx. 70º C) is attained after just a short time.