Mantis Shrimp (Live)

Mantis shrimps are prized across Asia for their intense natural sweetness — sweeter than regular prawns, with a deeper, more savoury ocean flavour. At 7–8 inches, they hit the perfect size where the meat is:

• Firm yet springy, with a satisfying bite
• Juicy, holding moisture even after high‑heat cooking
• Clean‑tasting, with no muddiness or brine
• Richly sweet, almost like a cross between lobster and prawn

Many chefs describe the flavour as “lobster sweetness with prawn tenderness”, making them a standout ingredient for both simple home cooking and restaurant‑style dishes.

Best Cooking Methods

Because they’re live and incredibly fresh, the goal is to highlight their natural sweetness. These are the top methods that bring out their best:

1. Steamed with Garlic & Shaoxing Wine (Most Popular)

Steaming keeps the meat tender and juicy.

• Enhances natural sweetness
• Easy to peel after cooking
• Perfect for dipping in light soy or garlic oil

This is the method that lets customers taste the shrimp “as it is”.

2. Wok‑Fried with Salted Egg or Garlic Butter

For customers who love bold flavours.

• High heat caramelises the shell
• Meat stays firm and bouncy
• Shell absorbs flavour, making it fun to suck the juices

This is the “restaurant‑style” preparation many people crave.