Let me introduce you to mantis shrimp. In Cantonese cooking, it’s nicknamed the “pissing shrimp". Literally translated into Chinese as 攋尿蝦, (lài niào xiā ) due of their tendency to shoot water when picked up.
I personally refer to the shrimp as the shrimp on steroids. Them babies look huge! After it’s cooked, its meat tastes more like lobster than shrimp. That was a lot of fun!
We got to squirt the ink into the shabu shabu pot and make our own noodles. I love playing with my food! In retrospect, we shouldn’t have made one long set of noodles. We should have stopped and given it a break because once the noodles cooked, it was hard to separate it and divvy it up later.
Squid ink is high in cholesterol so I wouldn’t recommend having it too frequently. I love squid ink anything. One of the best ramens I’ve ever had was a squid ink ramen from Japan. This was more of a novelty thing just so we could play with our food.