For delicate preparations such as carpaccio, aguachile, or simple sashimi, we recommend removing the heads and shells from fresh, whole spot prawns. Don’t trash the heads and shells as they make for a beautiful stock or a tasty appetizer of fried heads!1 Separate the head from the tail by squeezing the carapace with your non-dominant hand and the tail with your dominant hand. Use a gentle twist motion to separate the carapace from the tail.
2 To remove the shell, start from the bottom side of the tail and use your thumbs to peel away the shell from the tail meat. Reserve heads and shells for another use.
This technique was written and tested by the Saraspe family.