Fresh Large Whole Raw Prawns

Large whole prawns, raw and shell on: a translucent grey-blue over the body with fine speckling and pinkish antennae. One shot shows the same prawns after cooking, when the shell has turned pink-orange. They are laid out on a wooden board, a steel tray and a white plate.

The meat is firm and sweet, and the shells are worth keeping — simmer them with the heads for a quick stock. Grill, steam or poach them briefly, or peel and stir-fry.

• Large, whole, raw, shell on
• Grey-blue translucent shell
• Grill, steam, poach or stir-fry
• Heads and shells make good stock

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