Squid bodies that have been skinned, cleaned and scored in a fine cross-hatch, then cut into pieces. Drop them into hot water or a wok and each piece curls up into a tight flower, which is where the name comes from — and the scoring also means they cook through in under a minute.

Where It Comes From

Wild-caught in open ocean water, cleaned and scored on shore, then frozen immediately after cutting so the surface stays bright white.

Cut And Size

• Pre-scored into a flower pattern, skin and inner membrane removed
• Even piece size across the bag so they curl at the same moment
• Individually frozen and packed as 2 kg by weight

How It Is Frozen

Raw, individually quick-frozen, so you can take a handful out without defrosting the whole bag.

Storage

Keep at -18°C or colder. Thaw in the refrigerator, or drop them in still frozen for a hot pot. Drain well before cooking and do not refreeze.

Shelf Life And Delivery

Best within 8 months of the packing date on the bag. Shipped frozen with gel ice in an insulated box; check the pack is solid on arrival.

How To Cook It

Blanch in boiling water for twenty to forty seconds until the pieces curl, drain hard, then toss in a very hot wok with chilli, garlic and spring onion — thirty seconds is enough. They also go straight into a hot pot and come out in under a minute, or can be patted dry and flash-fried until the tips turn pale gold. Anything past two minutes of heat makes them rubbery.

Allergen

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