Black Tiger Shrimp tape

1

Wash the tape and the shrimp first, so it doesn't have to be pickled to taste the original juice

2

Put a little olive oil in the hot pan and put the tape in the fryer

3

In a minute or two, when the tape is made of gold, turn over and fry the other side

4

Then you add butter, you add seafood, you can fry it for about two minutes

5

And then they cooked the shrimp in the same way, so they had to go over it a few times

6

When the shrimp is cooked, it's a little bit less oil

7

Slurp salad vegetables and carrots with gold juice

8

Put the salad on the plate that's ready. The plate needs to heat up. It'll get cold as soon as it's put

9

Then we put out the shrimp and the tape, put it in shape, spray it with black pepper and rub it in gold juice

10

This is how a black tiger shrimp tape is done. It's simple, but it tastes French

It is best to use wild-caught black tiger prawns, as farm-raised ones have a milder flavor and the meat is not as firm. All ingredients used in this article are sourced from Flyne Premium Food Store. The black tiger prawns and scallops are reserved for star-rated hotels and are incredibly delicious. Interested friends are welcome to come and try them. The owner started out in imported seafood wholesaling. Seafood from Canada, the USA, Chile, Australia, and Iceland is the highlight here, all high-grade stock intended for five-star hotels. The attached upscale dining area is a veritable private kitchen, featuring pure white, minimalist decor in an English country style. Although there is only one dining table, it is equipped with an open kitchen that even professional chefs would envy, filled with the latest kitchenware. Those who wish to try it need to make a reservation about three days in advance. Gourmets who want to show off their skills can select ingredients next door and cook directly in the dining area's open kitchen. If you prefer to sit back and enjoy the meal, there are also dedicated Chinese and Western chefs at your service. The resident Western chef is quite a big deal; he is a head chef poached by the owner specifically from the Michelin restaurant Laserve in Paris, France. He is tall and handsome, and rare is his good temper—he lacks the arrogance typical of French head chefs. He will patiently introduce you to the characteristics of various ingredients, and even while cooking, he will find time to offer pointers on culinary techniques.