Poplos Breaded Crispy Shrimp

The coating percentage is calibrated strictly between 30% and 35% of total product mass, leaving a dominant 65% to 70% whole shrimp core. This ratio guarantees a substantial seafood bite without excessive batter weight or fry-loss in commercial oil vats.

Shrimp should be submerged directly from frozen into vegetable oil preheated to 175°C - 180°C for 3 to 4 minutes without pre-thawing. This flash-frying technique sets the panko shell into a golden crunch while keeping the internal shrimp core succulent.

Continuous holding at -18°C or colder is mandatory. Thermal fluctuations above -15°C trigger surface sublimation, batter softening, and product clumping. All export reefer containers must deploy calibrated digital temperature data loggers to record cold-chain consistency.

Packed into 500g or 1kg consumer polybags, the items are cased into heavy-duty 5-ply water-resistant corrugated cartons (typically 10kg net batch). A standard 40ft High Cube reefer container securely accommodates 2,000 to 2,200 palletized master cartons without sidewall deflection.

Each production batch undergoes rigorous screening for Total Volatile Basic Nitrogen (TVB-N) freshness markers, microbial absence of Salmonella, Vibrio cholerae, and Staphylococcus aureus, alongside heavy metal spectroscopy (mercury, lead, cadmium) aligned with Codex Alimentarius thresholds.

Cleared under HS 160521, export consignments are supported by official Veterinary Health Certificates issued by national veterinary authorities, certified Halal compliance documents, batch-specific Certificates of Analysis (COA), and authenticated Chamber Certificates of Origin.

The baseline MOQ for international buyers is one 20ft reefer container (~10 to 12 metric tons). Poplos provides packaging customization, offering 5kg bulk catering packs tailored for commercial kitchen lines, complete with multilingual customer private labeling.