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Prawn Cutlets Raw

Frozen 21/25 | 1kg

$45.95 NZD

Ships from Hamilton – order by 1pm for next-day delivery.

⭐⭐⭐⭐ 4.3 star reviews

Cooked White Tiger prawn cutlets 21/25 are firm, meaty, and ready to eat straight from defrosting or quickly heated for a delicious seafood meal. Each 1kg pack contains approximately 45 large prawns, perfect for adding flavour and protein to your dishes. These versatile prawns are ideal for cold prawn cocktails, stir-fries, risottos, seafood platters, or quick party trays.

In stock, order before 1pm for next day delivery.

Pickup available at Seafood Bazaar, Hamilton

Usually ready in 24 hours

Prawn Cutlets Raw Frozen 21/25 | 1kg

Product Details:
- Raw White Tiger prawn cutlets
- Firm, meaty texture
- 21/25 grading (~22g per prawn)
- 1kg frozen pack (~45 prawns)
- Ready for quick cooking

Perfect for:
- Stir-fries and risottos
- Grilling or pan-frying
- Prawn cocktails or seafood platters
- Quick, protein-rich meals

Storage Instructions:
- Keep frozen at -18°C
- Thaw in the fridge overnight or under running cold water
- Do not refreeze once thawed
-Product must be fully cooked prior to consumption

Order now for fast NZ delivery.

Recipe: Shrimp Quesadilla

Shrimp Quesadilla

Cheesy shrimp quesadillas loaded with spinach, peppers, and a hint of cumin, served with salsa and sour cream for a fun, flavour-packed meal.

Ingredients

12 x 6” soft tortillas (corn or flour)
1 small brown onion, diced
½ red capsicum, diced
1 clove garlic, minced
4 C packed baby spinach
1 T olive oil
1 kg cooked shrimps
1 t salt
½ t ground cumin
1 ½ C grated cheese
½ C salsa, plus extra for serving
Sour cream for serving

Method

In a large fry pan, heat the olive oil over medium/high heat. Add onion, capsicum, and garlic and sauté for 3 minutes.
Add the spinach, shrimps, salt, and cumin. Cook until the spinach just wilts, then transfer to a bowl and clean the pan.
Heat the clean pan over medium heat. Place a tortilla in the pan, add ½ cup of the shrimp mix, top with ¼ cup grated cheese and 1 T salsa.
Place another tortilla on top and heat for 2 minutes, carefully turning to avoid burning.
Heat until the cheese melts, then cut into wedges and serve with extra salsa and sour cream.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Serves: 6

Recipe: BBQ Chinese 5 Spice Prawn Cutlets with Lemon Soy Dressing

BBQ Chinese 5 Spice Prawn Cutlets with Lemon Soy Dressing

Flavourful prawn cutlets lightly spiced with Chinese five spice and chilli, grilled to perfection and served on a fresh salad with a zesty lemon soy dressing.

Ingredients

500 grams raw prawn cutlets
1 t five spice powder
½ t chilli powder
½ t flaky sea salt
½ t ground white pepper
½ iceberg lettuce, shredded
½ telegraph cucumber, sliced in half lengthways and thinly sliced
¼ C fresh coriander leaves
2 T soy sauce
2 T lemon juice
1 ½ T caster sugar

Method

Prepare the BBQ: heat, clean, and oil the grill.
Using a small sharp knife, cut each prawn cutlet lengthways down the centre (without cutting through) and open out to lay flat.
In a medium bowl, mix together five spice, chilli powder, salt, and pepper. Toss the prawns through the spices, spray lightly with cooking oil, and BBQ for a couple of minutes until just cooked.
Mix the soy sauce, lemon juice, and caster sugar to make the dressing.
Combine the lettuce, cucumber, and coriander in a bowl. Place the cooked prawns on top and drizzle lightly with the soy dressing.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Serves: 4

Recipe: Vietnamese Garlic Prawns

Vietnamese Garlic Prawns

Succulent butterfly prawns marinated in garlic and fish sauce, quickly stir-fried with aromatic garlic, spring onions, and chilli, finished with oyster sauce and fresh coriander. Perfect served with steamed white rice.

Ingredients

500 grams raw prawn cutlets, shell removed
1 clove garlic, minced
15 ml fish sauce
1 t coarse sea salt
4 cloves garlic, minced
3 spring onions, diced (white and pale green parts only)
50 grams red chilli, seeded and finely diced
60 ml avocado oil, divided
15 grams oyster sauce
Small bunch chopped coriander

Method

Butterfly the prawns by slicing down the back of each cutlet. Marinate with 1 clove garlic, fish sauce, and sea salt. Set aside for at least 30 minutes.
Prepare the remaining 4 cloves garlic, spring onions, and chilli.
Preheat a wok or heavy fry pan over medium-high heat. Add half the oil and swirl to coat the pan.
Add prawns in a single layer. Cook without moving for ~2 minutes, turn, and cook for another 1 minute. Remove and set aside.
In the same pan over medium-high heat, add the remaining oil, garlic, spring onions, and chilli. Season with a pinch of salt and quickly fry until aromatic. Add oyster sauce and stir through.
Serve the sauce over the prawns, garnish with coriander, and enjoy with steamed white rice.

Prep Time: 10 minutes | Marinating: 30 minutes | Cooking Time: 10 minutes | Serves: 4

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Frequently asked questions

All seafood is individually vacuum-packed or sealed, then placed in insulated boxes with gel ice packs to ensure it stays cold and fresh during transit.

If the product subtitle includes the word frozen then yes, otherwise all other seafood listings are fresh. All frozen seafood is flash-frozen at peak freshness immediately after processing, locking in flavour, texture, and nutrients.

Frozen seafood: Once thawed, do not refreeze; keep refrigerated and use within 24hrs.

Fresh seafood: Freeze as soon as possible and within 24 hours of delivery for best quality.

If no one is available at the delivery address, your order will be placed in the location on your delivery notes. We recommend leaving clear instructions for a shady cool spot to avoid spoilt deliveries.

Fresh seafood: Consume within 48 hours of delivery for best quality. Fresh Seafood may last up to 5 days from packing.

Frozen seafood: Can be stored at -18°C or below for several months, depending on the product. Check the packaging for specific storage periods.

Frozen seafood: Thaw in the refrigerator overnight or in a sealed bag under running cold water. Avoid microwaving or warm water.

Fresh seafood: Ready to use, keep refrigerated until cooking.

We reccommend:

Fish fillets: ~150–200 g per adult per meal

Tuna steaks: ~180–220 g per adult per meal

Whole fish (e.g., snapper, trevally): ~400–600 g per adult.

Cooked prawns or mussels: ~100–150 g per adult as a starter or snack

Crabs: ~300–400 g per adult if served as a main, or ~150–200 g per adult as part of a shared seafood platter