| Processing Type: | Baked |
| Category: | Crustaceans |
| Type: | Shrimp |
| Style: | Fresh |
| Port: | Dalian |
| Payment Terms: | L/C,D/P,T/T |
| Minimum Order Quantity: | 14 Ton |
| Supply Ability: | 14 Ton per Week |
| Package: | 4x3lb/ctn, 4x5lb/ctn |
BTO shrimp coated with white dry or fresh crumb.
size:21/25, 16/20
coating:50%
crumb: dry/fresh
package:4x3lb/ctn, 4x5lb/ctn
COOKING INSTRUCTIONS
BAKE:
Step 1: Preheat oven to 400ºF.
Step 2: Place shrimp on a sheet pan for baking.
Step 3: Turn down oven temperature to 360ºF, place tempura shrimp on center oven rack.Bake each side 5-8 minutes. Shrimps are done when golden brown and crspy.
PAN FRY:
Step 1: Cooking oil to 360ºF.
Step 2: Place shrimp in deep fryer for about 3 minutes until shrimp becomes to golden brown and crispy.
* Since ovens and deep fryers vary, cooking times are approximate.
| Business Type: | Manufacturer |
| Product/Service (We Sell): | frozen fish fillets(pollock cod ATF hake),salted herring roe,frozen snow crab,king crab,frozen breaded fish fillets(pre-fried),salted jellyfish,fresh sea urchin |
| Product/Service (We Buy): | pollock,snow crab,king crab,cod,arrow tooth flounder,hake |
| Number of Employees: | 101 - 500 People |
| Main Markets: | North America South America Eastern Europe Mid East Eastern Asia Western Europe |
| Factory Size (Sq.meters): | 10,000-30,000 square meters |
| Factory Location: | No.16, life 3rd RD., DD port, E&T development zone Dalian |
| Number of Production Lines: | 5 |
| Number of R&D Staff: | 5 - 10 People |
| Number of QC Staff: | 11 - 20 People |
| Management Certification: | HACCP ISO 9000/9001/9004/19011: 2000 |
| Contract Manufacturing: | OEM Service Offered |