Frozen River Shrimp | Kawaebi |Tép Mòng
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Frozen River Shrimp | Kawaebi |Tép Mòng
Latin Name: Macrobrachium lanchesteri
Size: 1–3 cm
Packing: 250 g/tray x 30/ctn
Origin Vietnam
Fresh Water Wild-caught - Natural - No additives
Certifications: HACCP, BRC, HALAL, IFS, ISO22000, SMETA, FDA, EU registered.
Contact: Ms. Nguyen
Email: nguyen.thao@baseafood.net
WhatsApp: +84 702 520 288
Frozen River Shrimp (Macrobrachium lanchesteri) Kawaebi, Tép Mòng Supplier & Exporter Vietnam |
Frozen River Shrimp (Macrobrachium lanchesteri), known as Kawaebi (川海老, “river shrimp”) in Japan and Tép Mòng / Tôm Sông in Vietnam, is a small whole freshwater shrimp (1–3 cm) - wild-caught, cleaned and frozen whole. Supplied from Vietnam by Baseafood, these tiny river shrimp are prized for crispy frying — Japanese kakiage and tempura — and for traditional Asian soups, stir-fries and savory dishes.
As a frozen river shrimp (kawaebi) supplier and exporter in Vietnam, Baseafood processes wild-caught Macrobrachium lanchesteri under HACCP, BRC, IFS, ISO 22000, HALAL, FDA and SMETA (EU approval codes DL 484, HK 242).
Key Facts
- Species:Macrobrachium lanchesteri (Lanchester’s freshwater prawn / river shrimp)
- Names: Kawaebi (Japan), Tép Mòng / Tôm Sông (Vietnam)
- Form: whole, cleaned freshwater shrimp
- Size: 1–3 cm
- Source: wild-caught (freshwater)
- Packing: 250 g/tray
- Origin: Vietnam - B2B wholesale supplier & exporter
What Is River Shrimp (Kawaebi)?
River shrimp (Macrobrachium lanchesteri) is a small freshwater shrimp found in the rivers, lakes and paddies of the Indochina region - an important inland fisheries resource. Growing to just 1–3 cm, it is eaten whole, head and shell on, giving a sweet, delicate flavor and a satisfying crunch when fried. In Japan small river shrimp are called Kawaebi (川海老) and are a classic ingredient for kakiage (mixed tempura fritters), tempura and tsukudani; in Vietnam they are known as Tép Mòng or Tôm Sông and used in soups, stir-fries and savory home cooking. Baseafood supplies them wild-caught and frozen whole to preserve their natural freshness.
River Shrimp - Names by Market
| Market | Common name |
|---|---|
| International | River Shrimp, Freshwater Shrimp |
| Japan | 川海老 (Kawaebi) |
| Vietnam | Tép Mòng, Tôm Sông |
| Scientific | Macrobrachium lanchesteri |
River Shrimp Product Specifications
| Attribute | Detail |
|---|---|
| Product | Frozen River Shrimp (Kawaebi), whole |
| Scientific name | Macrobrachium lanchesteri |
| Form | Whole, cleaned (head on, shell on) |
| Size | 1–3 cm |
| Source | Wild-caught (freshwater) |
| Packing | 250 g/tray |
| Shelf life | 24 months |
| Storage | Below −18°C |
| Treatment | Natural, no additives |
| Origin | Vietnam |
| Certifications | HACCP, BRC, IFS, ISO 22000, HALAL, FDA, SMETA |
| EU approval codes | DL 484, HK 242 |
River Shrimp Nutrition Facts (per 100 g)
Eaten whole with head and shell, river shrimp is a high-protein, calcium-rich food:
| Nutrient | Per 100 g |
|---|---|
| Calories | ~70–90 kcal |
| Protein | 15–18 g |
| Fat | 1–2 g |
| Minerals | High in calcium (whole shell), phosphorus, selenium |
| Vitamins | Vitamin B12 |
Reference: USDA FoodData Central and FishBase. Values are indicative and vary by size and processing; whole shrimp eaten with the shell are a natural source of calcium.
How to Cook River Shrimp
- Kakiage (Japanese): mix with vegetables in a light batter and deep-fry into crispy fritters.
- Tempura: lightly battered and fried whole.
- Crispy fried (karaage style): dust and fry until crunchy — eaten whole as a snack or side.
- Vietnamese home cooking: Tép Mòng in soups, stir-fries, savory braises and rice dishes.
- Tsukudani: simmered in soy and sugar as a preserved side dish.
B2B Applications & Export Markets for River Shrimp
- Japanese & Asian foodservice: kawaebi for kakiage, tempura and traditional dishes.
- Retail & ready meals: whole frozen river shrimp in consumer packs.
- Food manufacturing / OEM: raw material and ingredient; private label available.
- Ethnic grocery distribution: Vietnamese, Japanese and Asian diaspora markets.
As a river shrimp exporter in Vietnam, Baseafood ships to Japan, Korea, across Asia, the USA, Canada, Australia, Europe and other markets with demand for small freshwater shrimp.
Why Source Frozen River Shrimp from Baseafood Vietnam
With over 50 years of seafood processing experience, Baseafood is a trusted Vietnam river shrimp (kawaebi) supplier and exporter, offering:
- Wild-caught Macrobrachium lanchesteri, whole, 1–3 cm
- Frozen whole, natural and additive-free
- Tray packing (250 g/tray); OEM / private label available
- HACCP, BRC, IFS, FDA, HALAL, ISO 22000 and SMETA certification
- Competitive pricing and professional export documentation
Frequently Asked Questions
What is river shrimp (kawaebi)?
It is a small whole freshwater shrimp, Macrobrachium lanchesteri, about 1–3 cm, eaten head and shell on. It is called Kawaebi in Japan and Tép Mòng / Tôm Sông in Vietnam, and is popular for kakiage, tempura and crispy frying.
Is it wild-caught or farmed?
Wild-caught — naturally harvested from freshwater rivers and lakes.
Can you eat the whole shrimp, head and shell?
Yes. These small river shrimp are eaten whole, which makes them a natural source of calcium; frying gives a crisp, delicate crunch.
What size and packing are available?
Size 1–3 cm, packed 250 g/tray. Other packing on request.
How is river shrimp used?
Mainly for Japanese kakiage and tempura, crispy frying, and Vietnamese soups and stir-fries.
Who is a reliable river shrimp supplier and exporter in Vietnam?
Baseafood supplies frozen wild-caught river shrimp (kawaebi) to importers, foodservice buyers, retailers and processors in Japan, Korea, the USA and beyond.
Related Products
- Ready-to-Eat Seasoned Dried Shrimp Supplier Vietnam
- Dried Baby Shrimp (Akiami) Supplier Vietnam
- Frozen Seafood Supplier Vietnam
Contact Baseafood — Vietnam River Shrimp Supplier & Exporter
For quotations or samples of Frozen River Shrimp (Kawaebi), please contact:
Ms. Nguyen · Email: nguyen.thao@baseafood.net · WhatsApp: +84 702 520 288