Fresh-Frozen Mantis Shrimp Seafood

Mantis shrimp — long, segmented and flattened, with the folded forelimbs and stalked eyes of a stomatopod rather than a prawn. The shells are banded in cream, olive and rust, and the ones split open show a thick line of deep orange roe running the length of the back.

They are sweet and meaty for their size, with a texture closer to lobster than to shrimp. Steam them for four or five minutes with ginger and scallion, boil them briefly and eat them cold with a dipping sauce, or split them and grill them with garlic. The roe is the best part — keep the cooking short so it stays soft.

• Whole mantis shrimp, shell on
• Banded shells with thick orange roe
• Sweet, firm, lobster-like meat
• Steam, boil or grill briefly

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.