Head-on prawns in the 20 to 30 count grade, so a two kilo pack holds between forty and sixty of them. The shells are grey-green and glossy, and the tail meat is thick enough to stay juicy on a hot grill.

What is in the pack

Whole prawns, head and shell on, frozen with a light glaze that protects the surface in transit.

• Net weight 2 kg
• 20 to 30 pieces per kg, so 40 to 60 in total
• About 50 g per prawn

Where it comes from

Farmed in coastal ponds and harvested at size, then frozen within hours of leaving the water.

Its condition

Frozen raw, individually quick frozen so the bodies stay separate in the pack and you can take out just what you need.

Storage and thawing

Keep at -18 C or colder. Thaw in the refrigerator for 6 to 8 hours, or hold the sealed pack under cold running water for 20 minutes. Never thaw in warm water, which softens the shell and the meat.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Grill shell side down for 3 minutes, turn once and give it 2 more. Poach in simmering salted water for 2 to 3 minutes, or split the back and fry with garlic and chilli. The meat is ready as soon as it turns white through to the centre; it needs no more than that.

Allergen

Contains crustaceans. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.