Salt and Pepper Mantis Shrimp

Product Overview

A true delicacy among seafood lovers, wild-caught from tropical and subtropical coastal waters. Each one is selected for size, vitality and meat yield, then finished with a signature seasoning of sea salt, cracked peppercorn, garlic and chilli that lifts the natural sweetness of the meat.

The texture is unlike any other shellfish, often described as a cross between lobster and crab: firm, bouncy and almost crunchy, with an intensely sweet, succulent flavour. The meat sits in neat segments along the body cavity and pulls free in one satisfying motion.

Why You Will Love It

• Large specimens yield generous portions that rival lobster
• Firm, bouncy, almost crunchy bite with a sweet finish
• Seasoned with sea salt, Sichuan peppercorn, garlic, chilli and aromatic spices
• The crust complements the meat rather than masking it
• Fully cooked and ready to reheat, with no preparation needed
• Around 20 g of lean protein per 100 g, plus phosphorus, copper, selenium and vitamin B12

Ways to Enjoy

As it comes: reheat by steaming, pan-frying or microwaving, then serve hot.

With garnish: scatter chopped spring onion and chilli, or set out a dipping sauce.

Other styles: steamed with ginger and scallion, grilled over charcoal with butter and herbs, or deep-fried for a crisp exterior and a juicy interior.

In many Asian cuisines this is a celebratory dish, served at banquets and family gatherings.

Storage

Keep refrigerated at 0 to 4 C and enjoy within 1 day if raw, or 2 to 3 days once cooked. For longer keeping, freeze at -18 C for up to 3 months.