Fresh-Frozen Mantis Shrimp

Mantis shrimp split open down the back, each one packed with a thick band of deep orange roe running the length of the body. The shells are pale, finely ridged and segmented, with the folded claws and fan tail that give them away instantly.

The meat is sweeter and denser than a prawn's, and the roe is rich and faintly creamy — the reason these are worth the effort of shelling. Steam them, grill them, or flash-fry with salt, pepper and chilli.

• Whole mantis shrimp, split to show the roe
• Heavy orange roe along the whole body
• Sweet, dense meat — richer than prawn
• Steam, grill or salt-and-pepper fry

Keep frozen at -18°C or below. Cook thoroughly before eating.