Premium Fresh Raw White Shrimp

Raw shrimp in the shell, a translucent grey-white with a faint pink flush coming through the tail and along the back. The long antennae are intact, the head and legs are on, and the bodies are curled into a loose C. The shell is thin and soft rather than hard, and the flesh inside shows through as a pale, glossy band.

Because they are raw and unshelled they hold their shape and their juices through cooking, and the shells give a lot of flavour back. Boil or steam them and they turn pink in a couple of minutes, stir-fry them hard and fast with garlic and scallion, grill them, or peel them raw for dumplings and spring rolls. Keep the shells — they make a quick stock.

• Raw shrimp in the shell, head and antennae on
• Translucent grey-white, pink flush at the tail
• Thin soft shell, sweet firm flesh
• Boil, steam, stir-fry or peel raw for dumplings

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.