Grilled mantis shrimp plated with rosemary and lime

Salt and Pepper Mantis Shrimp

$108.00
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Grilled mantis shrimp plated with rosemary and lime
  • Grilled mantis shrimp plated with rosemary and lime
  • Raw mantis shrimp arranged on crushed ice with lime halves
  • Cooked mantis shrimp tossed with chilli, garlic and scallion
  • Grilled mantis shrimp plated with rosemary and lime
  • Raw mantis shrimp arranged on crushed ice with lime halves
  • Cooked mantis shrimp tossed with chilli, garlic and scallion
Salt and Pepper Mantis Shrimp

Salt and Pepper Mantis Shrimp

$108.00 $54.00/kg

A banquet-table delicacy wild-caught in tropical and subtropical coastal water, chosen for size, vitality and meat yield, then finished with a fragrant spiced crust.

Why It Stands Out

  • Texture somewhere between lobster and crab, firm and almost crunchy
  • Meat comes away in neat segments in a single pull
  • Large specimens yield portions that rival lobster
  • About 20g of lean protein per 100g, with phosphorus, copper and selenium

How to Serve

Pan-sear or deep-fry with a blend of sea salt, Sichuan peppercorn, garlic and chilli for a savoury crust that lets the sweetness through. Steaming with ginger and scallion, or grilling over charcoal with butter and herbs, are just as good.

Storage

Keep refrigerated at 0-4°C and eat within a day if raw, or two to three days once cooked. Freeze at -18°C for up to three months.

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