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54 Bang Na-Trat Frontage Rd, Bang Kaeo, Bang Phli District
We harvest the shrimp right before delivering your order. We offer delivery across Bangkok and convenient self-pickup time slots
Delivery
in Bangkok
in Bangkok
/5
5.0
Reviews
Kri****** ******
Very satisfied! The order arrived right on time — the shrimp were large, clean, and odor-free. Thank you, I’ll be ordering only from you from now on.
Sun**** ********
I love seafood, but it's often not fresh in stores. This was totally different — the shrimp tasted like they just came from the sea! I especially loved the firm, juicy meat. Already recommended to friends.
Pad****
Extremely fresh shrimp! We ordered home delivery — it arrived quickly, neatly packed, and with no smell at all. Cooked Tom Yum with the family — tasted just like in a great restaurant. Thank you, we’ll definitely order again!
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Wholesale
Retail
Tom Yum Kung
Ingredients (2 servings)
Bring water/broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 3–4 minutes.
Add mushrooms and chilies, cook for another 2 minutes.
Add prawns and cook until just pink (2–3 minutes).
Lower heat, season with fish sauce, lime juice, and chili paste. Adjust to taste.
Garnish with coriander and serve hot.
- 2–3 Macrobrachium rosenbergii (giant prawns)
- 3 cups water or light chicken broth
- 2 stalks lemongrass (cut into 3–4 cm pieces, lightly crushed)
- 3–4 slices galangal
- 4–5 kaffir lime leaves (torn)
- 150 g mushrooms (halved)
- 2–3 Thai bird’s eye chilies (lightly crushed)
- 2 tbsp fish sauce
- 1–2 tbsp lime juice
- 1–2 tsp Thai chili paste (Nam Prik Pao)
- Fresh coriander for garnish
Bring water/broth to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 3–4 minutes.
Add mushrooms and chilies, cook for another 2 minutes.
Add prawns and cook until just pink (2–3 minutes).
Lower heat, season with fish sauce, lime juice, and chili paste. Adjust to taste.
Garnish with coriander and serve hot.
Pad Thai
Ingredients (2 servings)
Mix sauce ingredients until sugar dissolves.
Heat oil in a wok, fry garlic until fragrant. Add prawns, cook until just pink, remove and set aside.
Add tofu (if using), stir-fry briefly. Push to one side, add egg, scramble lightly.
Add noodles and sauce, stir-fry until noodles absorb the sauce.
Return prawns, add bean sprouts and spring onion, toss quickly.
Serve hot, topped with peanuts and lime wedge on the side.
- 2–3 Macrobrachium rosenbergii (giant prawns)
- 120 g rice noodles (soaked until pliable)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 1 egg
- 50 g firm tofu (cubed) – optional
- 50 g bean sprouts
- 2 tbsp roasted peanuts (crushed)
- 1 spring onion (chopped)
- 1 wedge of lime (for serving)
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp chili flakes (optional)
Mix sauce ingredients until sugar dissolves.
Heat oil in a wok, fry garlic until fragrant. Add prawns, cook until just pink, remove and set aside.
Add tofu (if using), stir-fry briefly. Push to one side, add egg, scramble lightly.
Add noodles and sauce, stir-fry until noodles absorb the sauce.
Return prawns, add bean sprouts and spring onion, toss quickly.
Serve hot, topped with peanuts and lime wedge on the side.
Grilled Shrimps
Ingredients (2 servings)
Clean prawns but keep shells and heads intact for flavor.
Brush with vegetable oil, season with salt and pepper.
Preheat grill to medium-high heat.
Grill prawns for 3–4 minutes per side until shells are bright orange and meat is opaque.
Drizzle with lime juice (and fish sauce if using) before serving.
- 2–3 Macrobrachium rosenbergii (giant prawns)
- 1 tbsp vegetable oil
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tbsp lime juice
- 1 tbsp fish sauce (optional)
Clean prawns but keep shells and heads intact for flavor.
Brush with vegetable oil, season with salt and pepper.
Preheat grill to medium-high heat.
Grill prawns for 3–4 minutes per side until shells are bright orange and meat is opaque.
Drizzle with lime juice (and fish sauce if using) before serving.
Yum Goong
Ingredients (2 servings)
Boil or steam prawns until just cooked, then peel (leave heads/tails if desired for presentation).
Mix dressing ingredients until sugar dissolves.
In a bowl, combine prawns, onion, tomato, celery, coriander, and mint.
Pour dressing over salad, toss gently.
Serve immediately as a light, spicy appetizer.
- 2–3 Macrobrachium rosenbergii (giant prawns)
- 1 small red onion (thinly sliced)
- 1 small tomato (wedged)
- 1–2 stalks celery or Chinese celery (chopped)
- 2 tbsp fresh coriander leaves
- 2 tbsp mint leaves
- 2 tbsp fish sauce
- 1½ tbsp lime juice
- 1–2 tsp palm sugar (or brown sugar)
- 2–3 Thai bird’s eye chilies (finely chopped)
Boil or steam prawns until just cooked, then peel (leave heads/tails if desired for presentation).
Mix dressing ingredients until sugar dissolves.
In a bowl, combine prawns, onion, tomato, celery, coriander, and mint.
Pour dressing over salad, toss gently.
Serve immediately as a light, spicy appetizer.
