This well-known shrimp is farmed in seawater in Southeast Asia in an extensive or semi-intensive manner. The shellfish is recognizable by the dark color with blue/gray stripes on the tail. When fried or boiled, the prawn turns orange-pink. The meat is firm and crunchy in texture. Of these whole raw shrimp with head and tail, the body is already peeled. They are included with glazing percentage per 16 - 20 pieces in a kilo.
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