Wild Mantis Shrimp

Wild-caught from tropical and subtropical coastal waters, each one is selected for size, vitality and meat yield, then frozen at peak freshness to hold its sweetness.

Why You'll Love Them

• A texture often described as a cross between lobster and crab
• Firm, bouncy bite with an intensely sweet, succulent flavour
• Meat sits in neat segments along the body cavity and pulls free in one piece
• Large specimens yield generous portions that rival lobster in luxury appeal
• Roughly 20 g of lean protein per 100 g, plus phosphorus, copper, selenium and vitamin B12

Cooking Ideas

• Salt & pepper — toss in a fragrant blend of sea salt, Sichuan peppercorn, garlic and chilli, then flash-fry until the shells crust over
• Steamed — cook briefly with ginger and scallion, Cantonese style, and serve with a dipping sauce
• Charcoal grill — brush with butter and herbs and grill over high heat
• Deep-fried — for a crisp exterior and a juicy interior

In many Asian cuisines this is a celebratory dish, served at banquets and family gatherings.

Storage

Keep refrigerated at 0–4°C and cook the same day, or freeze at −18°C for up to 3 months. Thaw in the refrigerator and never refreeze.