Cook from frozen

I recently bought EB Frozen Golden Crispy Prawn Cake for my son. The instruction is to "cook from frozen", which ran counter to what I thought I should do with frozen food, thaw then cook.

What I learned is:

1. Thawing first will make the tofu skin mushy and soggy when it should be crispy.
2. Cooking from frozen prevents the prawns (which cook quickly) from being overcooked and becoming rubbery.
3. Dropping a wet patty into hot frying oil can cause aggressive popping and dangerous oil splatters.