{"title":"Prawns \u0026 Octopus","description":"\u003cp\u003eFast-cooking shellfish for the grill, the wok and the hot pot.\u003c\/p\u003e","products":[{"product_id":"wild-baby-octopus","title":"Wild Baby Octopus","description":"\u003cp\u003eSmall, wild-caught octopus with a firm, springy bite and a clean sweet finish. Cleaned at sea and flash-frozen, so it goes from bag to pan without any prep.\u003c\/p\u003e\u003ch3\u003eWhy it stands out\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWild-caught deep-sea baby octopus\u003c\/li\u003e\n\u003cli\u003eBeak and viscera removed, no cleaning needed\u003c\/li\u003e\n\u003cli\u003eFirm, bouncy texture that holds up to high heat\u003c\/li\u003e\n\u003cli\u003eRich in protein and taurine, naturally lean\u003c\/li\u003e\n\u003cli\u003eIndividually quick-frozen at -18C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlanch\u003c\/strong\u003e — 60 seconds in salted water, served with wasabi soy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e — High heat with chilli and garlic for a smoky char\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraise\u003c\/strong\u003e — Slow-simmered with soy, ginger and star anise\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e — Dropped in at the table, tender in seconds\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep frozen at -18C or below. Thaw overnight in the fridge and cook within 24 hours. Do not refreeze.\u003c\/p\u003e","brand":"Ocean Reserve","offers":[{"title":"Default Title","offer_id":57178601980209,"sku":null,"price":22.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/9064\/7601\/files\/wild-baby-octopus-1.jpg?v=1793246012"},{"product_id":"black-tiger-prawns","title":"Black Tiger Prawns","description":"\u003cp\u003eBig, boldly banded prawns with dense meaty tails and a sweet snap. Sold on net weight with no ice glaze, so what you weigh is what you cook.\u003c\/p\u003e\u003ch3\u003eWhy it stands out\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLarge, well-muscled prawns with bold black bands\u003c\/li\u003e\n\u003cli\u003e30-40 pieces per kilogram, net of ice\u003c\/li\u003e\n\u003cli\u003eFirm, springy flesh that stays juicy off the heat\u003c\/li\u003e\n\u003cli\u003eNaturally rich in astaxanthin and protein\u003c\/li\u003e\n\u003cli\u003eLive-frozen on board at -18C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic grill\u003c\/strong\u003e — Split and brushed with garlic butter, 4 minutes a side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt and pepper\u003c\/strong\u003e — Flash-fried whole, shells on\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlanch\u003c\/strong\u003e — 90 seconds, then straight into iced water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCurry\u003c\/strong\u003e — Simmered briefly in a coconut curry base\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eKeep frozen at -18C or below. Thaw in the fridge and cook within 24 hours. Do not refreeze once thawed.\u003c\/p\u003e","brand":"Ocean Reserve","offers":[{"title":"Default Title","offer_id":57178604110129,"sku":null,"price":27.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1013\/9064\/7601\/files\/black-tiger-prawns-1.jpg?v=1793246022"}],"url":"https:\/\/lobaelec.shop\/collections\/prawns-and-octopus.oembed","provider":"LOUIS BAILEY","version":"1.0","type":"link"}