Crispy Fried Spot Prawn Heads

Posted by Tanner Saraspe on

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 outHow 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

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. 

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.

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.

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. 

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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