Fried prawn heads make great party appetizers as well as delicious midweek snacks. Store them in the freezer and use them when you’re ready. It’s a tasty way to utilize the entire prawn. If you’re intimidated by removing the heads, check out “How to Peel Spot Prawns”.

Ready in 30 minutes Makes 2 servings
Suggested serving size 3-4 pieces per person

• 2 cups rice flour, divided 
• 2 teaspoons salt, divided, plus more for finishing
• 1 tablespoon cornstarch
• 2 cups light lager beer
• 2 teaspoons freshly-ground black pepper
• 6-8 spot prawn heads, defrosted if frozen 
• 2 quarts high heat oil such as safflower, grapeseed or avocado
  
  

STEP 1 Fill a bowl with 1 cup of rice flour and 1 teaspoon salt. In a separate bowl, whisk together the remaining rice flour and salt, cornstarch, beer and black pepper to create the batter, and set aside. 

STEP 2 Prepare the thawed prawn heads. Remove the carapace shield and rostrum (for help reference the photo at the bottom of this page) from the heads and pat dry with a towel.

STEP 3 Place oil in a large pot or heavy-bottomed dutch oven, and heat to 375°F or until the oil hisses when you drop in a bit of batter. Keep in mind that the oil should not smoke, if it’s smoking it’s too hot.

STEP 4 Working in small batches coat the prawn heads first in the rice flour and then in the batter. Using tongs or a mesh spider, carefully transfer the battered heads to the hot oil. Fry for 2 minutes and 30 seconds or until prawns are golden brown, flipping after about 2 minutes. 

STEP 5 Remove prawn heads from oil and drain on a towel-lined plate. Salt while hot. Serve the prawn heads hot and crunchy. Eat the whole head, you can even eat the legs & antennae. 

Dip It! We recommend serving these with a side of ponzu or soy sauce mixed with lemon juice. You can also make a quick Dynamite Sauce by whisking together 3 tablespoons Kewpie mayo with 1 tablespoon Sriracha. 

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