Fresh Mantis Shrimp Gourmet Quality

A striking, segmented shellfish with sweet, dense meat — a favourite in Cantonese kitchens and increasingly on fine-dining menus.

The tails are the prize: firm, lobster-like and quick to cook, with a flavour that sits between prawn and crab.

Highlights

• Sweet, firm tail meat — closer to lobster than to prawn.
• Fast cooking — two to three minutes is all it needs.
• Impressive on the plate — the banded shells look the part.
• Versatile — steam, salt-and-pepper fry, or poach and chill.

Kitchen notes

• Steam briefly over high heat and serve with a light soy and ginger dip.
• For salt-and-pepper style, dust lightly with cornflour and fry for under a minute.
• Chill and serve on ice as part of a seafood platter.

Storage

Keep refrigerated and cook the day it arrives for the best texture. Do not refreeze once thawed.