Mantis shrimp cleaned and dusted with a salt and Sichuan pepper mix, so the hard part is already done and the frying takes four minutes.

What It Is

Mantis shrimp (Oratosquilla oratoria), whole, with the legs and the sharp front appendages trimmed and the body cleaned. Coated in a dry rub of sea salt, Sichuan pepper, garlic and chilli, then frozen.

Where It Comes From

Wild-caught in the coastal waters of the north-west Pacific, sorted for size and cleaned by hand at the processing plant the same day. The dry rub is applied before freezing so it seasons the shell as it thaws.

Specifications

State on Arrival

Cleaned, seasoned and frozen raw. The coating is already on, so do not rinse it off.

Storage and Thawing

Keep at -18 C or colder. Thaw in the refrigerator overnight on a rack so any liquid drains away. Pat dry before frying; wet shells will not crisp. Cook the same day it thaws and do not refreeze.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Shipped frozen with dry ice; on arrival, freeze immediately or thaw and cook within 24 hours.

How to Cook It

Deep frying is the classic treatment and the one this seasoning was built for.

• Deep-fried fry at 180 C for 3 to 4 minutes until the shells turn orange-red, then drain and scatter with sliced chilli and scallion.
• Air-fried 200 C for 8 minutes, shaking the basket once.
• Wok-tossed sear in a very hot wok with a little oil for 3 minutes, then toss with fried garlic.
• Steamed steam for 5 minutes and serve with soy, ginger and scallion oil.

Allergen Information

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