Banded shells, heads and tails intact, frozen within hours of the haul so the meat stays sweet and snaps when you bite it.

What It Is

A large prawn, 21 to 25 pieces to the kilo, with dark grey-brown bands across a translucent shell, a full head and a fan tail. The meat is dense and sweet and holds its shape under high heat instead of shrinking into a curl. Leaving the head on keeps the moisture in the body.

Where It Comes From

Wild-caught in tropical coastal water and frozen on board, then graded by count and bagged. Nothing is added: no tripolyphosphate dip, no glaze.

Specifications

State on Arrival

Hard frozen with the pieces loose in the bag rather than fused into a block. The shells should be glossy and the tails springy. A little darkening at the head is normal and comes from enzymes, not from age.

Storage and Thawing

Hold at -18 C or colder. Thaw in the refrigerator for 8 to 10 hours, or run cold water over the sealed bag for 20 minutes. Do not thaw in warm water, which softens the meat. Do not refreeze once thawed.

Shelf Life and Delivery

Best within 12 months of the production date stamped on the bag. Ships in an insulated liner with dry ice and arrives hard frozen. Keep the bag sealed: prawns pick up freezer odours faster than fish.

How to Cook It

• Grilled. Season with salt, herbs and lemon, then grill until the shells turn bright orange-red, about 3 minutes a side.
• Tempura. Peel, leaving the tail, dip in a light batter and fry at 175 C for 2 minutes.
• Curry. Simmer the heads and shells first to build the base, then add the peeled bodies for the last 3 minutes.
• Stir-fried. Split the back, remove the vein and toss with garlic and chilli over high heat for 2 to 3 minutes.

Allergen Information

Contains crustaceans (prawns). Packed in a facility that also handles fish and molluscs.