Fresh-Frozen Split Mantis Shrimp

Mantis shrimp, whole and split open along the back. The shells are a segmented grey-tan with darker banding down the body, the raptorial claws are folded underneath, and the tail fans finish in a warm yellow-orange edge. Where they are opened, the flesh inside is pale and firm with a line of orange roe running along the back. One shot shows them on a tray with salt being scattered over them, ready for the pan.

Split like this they cook in a couple of minutes: salt and pepper and straight into a hot wok, steamed with garlic and ginger, or grilled shell-side down and brushed with butter. The meat lifts out of the tail in one piece once the shell is split. Keep the cooking short — they toughen fast.

• Whole mantis shrimp, split along the back
• Segmented grey-tan shell, orange-edged tail fan
• Line of orange roe along the opened back
• Hot and fast: wok, steamer or grill

Sold by weight. Keep refrigerated at 0-4°C or frozen at -18°C. Cook thoroughly before eating.