Fresh-Frozen Mantis Shrimp Seafood

Mantis shrimp, split open along the back so the roe is visible: a firm, deep-orange mass sitting over white meat inside a flat, heavily segmented shell. The abdomen carries raised ridges down its length and ends in a wide spiny tail fan, and the front legs are folded under the head rather than reaching forward. They are noticeably flatter and more angular than a prawn.

The meat is sweet and firm, closer to lobster than to prawn, and the roe adds a rich, dense flavour that prawns do not have. Steam them briefly with ginger and scallion, salt-and-pepper fry them, or grill them shell-on. Cook them fast — the meat tightens and turns rubbery if it is left on the heat, so pull them as soon as the shell goes fully orange.

• Mantis shrimp split open, deep-orange roe showing
• Flat ridged shell, wide spiny tail fan, folded front legs
• Sweet firm meat, rich dense roe
• Steam, salt-and-pepper fry or grill — cook fast

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