How to prepare massive black tiger shrimp measuring 'up to 33 cm'… Enjoy Kim Su-mi’s soy sauce-steamed shrimp!

Shrimp is a popular seafood enjoyed by people of all ages. It can be grilled, steamed, fried, or boiled. Among the many varieties, black tiger shrimp have recently become especially popular for their large size.

Tiger shrimp

Black tiger shrimp are among the most widely enjoyed shrimp in the world. Females can grow up to 33 cm and average around 25 cm, making them a notably large species. Native to the Indo-Pacific, they are found from the east coast of Africa through the Arabian Peninsula to Southeast Asia and northern Australia. Recently, they have become popular for being relatively affordable despite their large size.

How to prepare shrimp

When choosing shrimp, check that the legs and tail are intact and that the head is firmly attached to the body. The color should be bright, and a firmer shell indicates greater freshness. Before cooking, remove the head, the pointed part of the tail, the shell, and the intestinal tract. To remove the intestinal tract easily, insert a toothpick between the second and third segments along the shrimp’s back and pull it out.

Black tiger shrimp dish

A recipe for soy sauce-steamed black tiger shrimp was previously featured on tvN’s 'Sumi’s Kitchen.'

- Ingredients: Shrimp (6–8 large prawns, 4–5 black tiger shrimp), soybean sprouts (thick soybean sprouts, curly soybean sprouts), garland chrysanthemum greens, lemon

- Sauce: Soy sauce, honey, minced garlic, plum extract, ground black pepper

1. Add 80ml of soy sauce, 350ml of water, and 3 tablespoons of honey.

2. Add a heaping spoonful of minced garlic, then add 1 tablespoon of plum extract and some ground black pepper to complete the sauce.

3. First, spread the thick soybean sprouts in a pot, then layer the curly soybean sprouts on top.

4. Wash the shrimp thoroughly, turn on the heat, and place the shrimp on top.

5. Pour the prepared sauce into the pot, and if it lacks seasoning, add more soy sauce.

6. Cook the shrimp and soybean sprouts over high heat.

7. Once they are partially cooked, spoon the soy-based sauce over the shrimp, then cover the pot again and continue cooking.

8. Finish the 'steamed shrimp' by sprinkling lemon juice over it.

[FamTimes = Reporter Kim Jin-su]