A long, banded crustacean with segmented meat that pulls out in one piece, packed with a salt, pepper and garlic seasoning sachet.

What It Is

Mantis shrimp (Oratosquilla oratoria), whole and uncleaned, with a separate sachet of sea salt, white pepper, garlic and chilli. The meat runs in segments down the body and comes free in a single pull once the shell is opened along the back.

Where It Comes From

Wild caught in warm coastal waters and frozen on the boat. The shell is left on, which is what keeps the meat from drying before it reaches the pan.

Specifications

State on Arrival

Frozen in a block with the shells intact. Banding dark and distinct, tail fan complete, no blackening at the joints.

Storage and Thawing

• Thaw in the refrigerator for 8 to 10 hours, in a covered tray.
• Cut along the back of the shell with scissors before cooking so the meat lifts out cleanly.
• Do not refreeze after thawing and cook the same day.
• Keep the sachet dry until the moment it goes in the pan, or it clumps.

Shelf Life and Delivery

12 months from the production date on the bag. Shipped cold in an insulated liner, 2 to 4 business days. Discard any piece that smells of ammonia rather than the sea.

How to Cook It

• Salt and pepper fried dust with cornflour, fry at 180 C for 2 minutes, then toss in a hot wok with the sachet and sliced chilli for 30 seconds.
• Steamed 6 to 7 minutes with ginger and spring onion, served with a light soy dip.
• Grilled split along the back, brushed with oil, 3 minutes a side over high heat.
• Boiled 4 minutes in salted water, then peeled and dressed with garlic and lime.

The shell is sharp at the edges, so use scissors rather than a knife, and give each piece a towel to hold while you open it.

Allergen Information

Contains crustacean shellfish, and the seasoning sachet contains garlic. Packed in a facility that also handles fish and molluscs.