Fresh-Frozen Mantis Shrimp

Whole mantis shrimp split open along the back, so the white flesh and a strip of bright orange roe show between the overlapping shell plates. The cooked ones are pale orange-brown, banded darker across each plate, with a wide spined tail fan; they are piled on a white plate with a little red sauce over the flesh. Raw ones, still grey-brown and glossy, sit on a steel tray and on a wooden board beside sliced ginger, spring onion and a small dish of dipping sauce.

Mantis shrimp are sweeter and firmer than prawns, and the flesh is dense enough to lift out of the shell in one piece. Steam or boil them for two to three minutes, or split and grill them.

• Whole, split along the back
• White flesh with a strip of orange roe
• Banded shell plates, spined tail fan
• Steam, boil or grill briefly

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