Large Frozen Ecuadorian Prawns in Shell
Big prawns, shell on, heads intact — the way they should arrive if you want the sweetness left in. They come out of clean coastal water and go straight into the blast freezer, so the meat stays firm and springy instead of turning soft on the way to your kitchen.
What is in the pack
1750 g of whole frozen prawns. Enough for a generous family tray, a curry for six, or a few rounds of garlic prawns on the grill.
How we would cook them
Thaw overnight in the fridge. Then split the shell down the back, pull the vein, and go hot and fast: garlic and butter in a pan, a brush of oil on the grill, or a short braise with tomato and herbs. Keep the shells and heads — simmered with a little onion they make a stock better than anything from a cube.
Storage
Keep frozen. Thaw in the fridge, cook the same day, and do not refreeze once thawed.