Jumbo King Prawns | Singapore | 500g

A 500g pack of jumbo king prawns holds roughly 15 to 20 prawns, depending on the grade in that harvest. They come headless and shell on, which protects the flesh during freezing and keeps more flavour in the pan. That quantity serves 2 to 3 people as a main course, or 4 as part of a shared meal. Contains crustacean.

The Meat Club's king prawns are raised by Vertical Oceans in Singapore, in land-based tanks running a closed loop system rather than in the open ocean. They are raised without antibiotics or hormones. The prawns are harvested to order and blast frozen at the facility, then delivered frozen. Each pack holds 500g and is held at minus 18C until delivery, travelling a matter of kilometres rather than crossing an ocean.

Land-based prawn aquaculture runs in enclosed tanks where water is filtered and recirculated, rather than in the open ocean, where water conditions cannot be controlled. The closed system lets the operator manage water conditions directly, which is how Vertical Oceans raise these prawns without antibiotics or hormones. Each 500g pack is harvested to order, blast frozen on site and held at minus 18C until it reaches you.

Jumbo king prawns cook in 4 to 6 minutes in total. Pan-fry them in butter and garlic for 2 to 3 minutes per side, or grill over high heat for 3 to 4 minutes per side, until the shells turn opaque and the flesh curls. Leaving the shell on during cooking keeps the flesh moist. Add them to a curry in the final 3 minutes.

Frozen prawns thaw best in the refrigerator overnight, left inside the sealed pack. Allow 8 to 12 hours for a 500g pack, and do not thaw prawns at room temperature or under warm water. Once thawed, cook them within 24 hours and do not refreeze. Thaw only the quantity you plan to cook, and return the rest to the freezer at minus 18C.