Big, head-on crustaceans in the 20/30 count grade, which means twenty to thirty whole bodies to the kilo. The shell is a glossy grey-green, the flesh underneath is tight and springy, and the head carries a deep sweetness that flavours whatever the prawns are cooked in.

Where It Comes From

Farmed and harvested from clean coastal water, then frozen on the same day they leave the pond so the shell never dulls.

Size And Grade

• 20/30 grade — large, even bodies that cook at the same rate
• Heads and shells left on, which protects the meat from drying out
• Packed as a 2 kg bag; roughly 40 to 60 whole prawns per bag

How It Is Frozen

Raw, individually quick-frozen with a light glaze, so the bodies stay loose in the bag instead of freezing into one block.

Storage

Keep at -18°C or colder. Thaw in the refrigerator overnight — never in warm water, which softens the flesh. Use within a day of thawing and do not refreeze.

Shelf Life And Delivery

Best within 12 months of the packing date on the bag. Shipped in an insulated box with gel ice; the pack should arrive hard and frost-covered.

How To Cook It

Split the backs and grill shell-side down with garlic butter until the shells blush red, or sear in a screaming-hot pan for two minutes a side and finish with lime. They also carry a coconut curry well, and a thirty-second blanch is all they need before a stir-fry. Pull them off the heat the moment the shell turns fully red — a minute longer and the meat turns firm and dry.

Allergen

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