Fresh-Frozen Whole Mantis Shrimp

Two kinds of shellfish in one set. The first are squat, segmented mantis shrimp with flat armoured tails edged in orange and slender legs tucked underneath; two of them are split open to show white flesh topped with orange roe. The rest are long pink prawns, split down the back, the white meat laid open and dressed with a spoonful of deep orange roe. They are shown heaped on a white plate on a wooden table, lined up on a white counter beside a paper towel and a small bowl, and arranged on a wooden board with ginger and spring onion behind them.

The mantis shrimp meat is firm and sweet; the prawns are softer and juicier. Both cook in minutes. Steam or boil them whole, split and grill them, or dress the opened flesh with garlic, chilli and a little soy.

• Mantis shrimp plus split pink prawns
• Brown banded shells, orange-edged tails
• White flesh, orange roe
• Steam, boil or grill briefly

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.