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“One of the enjoyments for prawn lovers is to suck the juices & roes out from the heads. But for those who dislike eating prawn heads, most would discard after extracting their fragrant “juices” during the cooking process. I love eating prawn heads using these 2 methods & so instead of throwing away the heads, I’d dipped them into flour & deep-fry till crispy. I’ve been receiving pretty good comments for this dish.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Cook pasta according to instructions. Drain & add a tsp of olive oil or butter to prevent it from sticking together.
  2. 2. Separate prawn heads from bodies. Remove shells & devein prawns. Using a pair of scissors, cut away the “legs” & any sharp edges from the head. Rinse prawns. Dispose the top part of shell & & dry the heads well. Marinade heads with salt & pepper.
  3. 3. Clean the insides of the squid & remove the skin. Open up the squid & use a knife to make a criss-cross on the back of the squid to form a pattern. Cut into equal slices.
  4. 4. Mix flour with pepper & salt & coat prawn heads. Heat oil & deep-fry till golden brown. Set aside.
  5. 5. Heat oil & add butter. Put in garlic, then the seafood. Add wine. When seafood’s half-cooked, stir in pasta & mix well. Divide pasta into 3 plates, add crispy prawn heads & serve immediately.

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