Fresh Baby Squid Sea Hare

Whole baby squid, known in Chinese kitchens as sea hare, with the speckled reddish-brown mantle left intact and the tentacles still attached. Each one is plump and glossy, a clear sign it was handled cold and fast.

The bodies are small enough to cook whole, which keeps them tender — the flesh turns sweet and springy in under two minutes. Drop them into a bubbling hotpot, blanch and dress with chilli oil, or flash-fry with garlic and spring onion.

• Whole baby squid, tentacles attached
• Speckled reddish-brown skin, plump and glossy
• Small enough to cook whole — stays tender
• Ideal for hotpot, blanching and flash-frying

Origin: coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.