The Mediterranean red prawn carpaccio is made from red prawns caught in the Mediterranean Sea using trawl nets. On board, the live prawns are individually selected by size, carefully washed with seawater, and then frozen at -45°C. On land, the prawns are thawed in appropriate thawing equipment, manually peeled to remove the shell, skin, and intestine. The tails are gently pressed between two layers of film to form a carpaccio disc with a diameter of 150mm and a thickness of 1-2mm, then frozen again at -45°C for about 2 hours. After this process, they are vacuum-sealed in food bags and stored at -18°C. The red prawn carpaccio is distinguished by its pink and juicy flesh and its sweet and delicate flavor. This preparation is intended for raw consumption and can also be used with gourmet pasta and risotto dishes.
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The Mediterranean red prawn carpaccio is made from red prawns caught in the Mediterranean Sea using trawl nets. On board, the live prawns are individually selected by size, carefully washed with seawater, and then frozen at -45°C. On land, the prawns are thawed in appropriate thawing equipment, manually peeled to remove the shell, skin, and intestine. The tails are gently pressed between two layers of film to form a carpaccio disc with a diameter of 150mm and a thickness of 1-2mm, then frozen again at -45°C for about 2 hours. After this process, they are vacuum-sealed in food bags and stored at -18°C. The red prawn carpaccio is distinguished by its pink and juicy flesh and its sweet and delicate flavor. This preparation is intended for raw consumption and can also be used with gourmet pasta and risotto dishes.
