Fresh Whole Prawns Shell On

Whole prawns with the head, shell and long antennae left on. Two shots show them raw, a translucent grey-green with a faint pink cast; the third has them cooked, the shells turned a bright orange-pink and the flesh opaque white.

Because the heads are on, they carry more flavour than peeled tails — good for a quick boil, a hot-pan sear, or shell-on grilling. They are also the right size for peeling at the table.

• Whole, head and shell on
• Raw: translucent grey-green; cooked: bright orange-pink
• Boil, pan-fry or grill
• Peel after cooking to keep the flavour in

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