Fresh Whole Raw Mantis Shrimp

Mantis shrimp in the shell, heads and segmented tails intact. The carapace runs through bands of amber, coral and pale iridescent green, and the raptorial claws stay folded under the head — the pose they hold until they hit heat.

Split one open and you find both parts at once: a firm white column of tail meat and a thick line of bright orange roe running its length. The roe is the richer half, dense and faintly sweet; the meat is sweeter and more concentrated than a prawn, and stays springy rather than turning rubbery.

• Whole raw mantis shrimp, shells on
• Banded amber and iridescent green carapace
• White tail meat plus a full line of orange roe
• Steam briefly with ginger, or blanch and serve cold

Origin: coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.