Chhuya Chaka Chingri Headless 500gm

Chaka chingri is a Bangladeshi market name rather than a species label — chaka refers to the wheel shape the shrimp forms when cooked. Both this and the brown shrimp in the Chhuya range are sold headless in 500g packs at close to the same price, and neither listing publishes the species or the size grade, so there's no way to tell them apart from the pages alone. If the distinction matters for what you're cooking, Metromart Online support on WhatsApp (01805552413) or Messenger can tell you which is larger and how they differ.

On the published information, there's very little to choose between them — BDT 600 here against BDT 580 for the brown shrimp, both 500g, both headless. Size is what would normally decide it: larger shrimp suits dishes where the pieces are seen and eaten whole, smaller suits bhorta, dal and anything where shrimp is folded through. Since neither page states a grade, ask support before ordering if you have a specific dish in mind. Otherwise either will do the job.

Headless with the shell on, so the heads are already off and you'll be peeling. That's five minutes for a 500g pack, and it leaves you with shells worth keeping — see the stock method above.

Make stock. Fry them until they turn deep pink and smell sweet, cover with water, simmer ten to fifteen minutes, strain. Use it in place of water in any shrimp dish. This is the single easiest upgrade available to a home cook and it costs nothing, since you were going to bin them anyway.

Turn the shrimp so the legs face up, press a thumb into the seam along the underside, and the shell releases in a few pieces. Work through the whole pack before you turn the stove on. If the shrimp is slightly under-thawed and still firm, peeling is easier — fully thawed shrimp goes soft and tears.

Not stated on the page. Shrimp is normally traded by count per kilo, and that grade tells a buyer far more than pack weight does — 500g could be twenty pieces or forty. This is the main gap on the listing; ask support if size matters for your dish.

Optional, and most Bengali home cooking skips it on smaller shrimp. The dark line along the back is the digestive tract and it's harmless once cooked. If you want it out, make a shallow cut along the back after peeling and lift it away with the knife tip — worth doing when the shrimp will be visible on the plate.

For a curry or dal it will work, though the shrimp sheds water as it thaws in the pan and thins the gravy. For anything fried or stir-fried, thaw and dry it first — frozen shrimp hitting a hot pan steams instead of searing, and you lose the texture entirely.

Shellfish is among the more common causes of serious food allergy, and shrimp is a frequent trigger. Anyone with a shellfish allergy should avoid it altogether and take advice from a doctor rather than a product page. If you're giving shrimp to a young child for the first time, start with a small amount and follow your paediatrician's guidance.

No. Shrimp loses texture badly on a second freeze. Thaw only what you'll cook; if the whole pack is thawed, cook all of it and refrigerate the cooked shrimp to use within a day.

Check it while the rider is still there and confirm it's frozen right through. If it's soft, torn or leaking, contact Metromart Online support on WhatsApp (01805552413) or Messenger straight away with a photo. The published Returns & Refunds policy covers admin-cancelled orders rather than delivery condition, so support is the route to a resolution.