Prawn Head Fries
- Left-over prawn heads or you can use GoFresh Prawn Heads
- 1-2 cup of oil to fry
- 100g of self-raising flour( if you don’t have any self-raising flour, just add 2 teaspoons of baking powder to every cup of flour used and sift to mix them well
- ½ teaspoon of Salt
1) To clean the prawn heads, use the following method
– Once you take off the heads from the prawns you can freeze them to use later.
– To clean the heads, first, remove the feelers off the prawn heads and then wash them thoroughly in water with half a teaspoon of Turmeric. make sure to clean the hollow space left after removing the prawn body.
2) It is very important to know how long to fry them. the slightest over frying can completely change the taste for the worst, so make sure you keep an eye on them while you deep fry in small batches. you only need to fry them between 1-2 minutes until they are golden. try frying one head first so you know how long it will take in your own stove.
- Wash the prawn heads thoroughly in water with 1/2 teaspoon of Turmeric.
- Leave them to drain and pat them dry.
- Add the self-raising flour to a plate with 1/2 teaspoon of salt and mix well.
- If you are unable to find self-raising flour, add 2 teaspoons of baking powder to every cup of flour used and sift to mix them well.
- In small batches coat the prawn heads with the flour, make sure you do this well, although the coating will be thin it has to be done right.
- Once all the Prawn heads are coated with flour, place a deep pan with the oil on the stove and heat it.
Regarding the temperature of the oil to fry the prawn heads, place a wooden spoon handle in the oil if bubbles appear around the handle then it’s the perfect temperature to fry the prawn heads, frying between 1-2 minutes should do. keep in mind, IF THE OIL SMOKES THEN ITS TOO HOT to fry the heads.
Serving suggestion: Thai Sweet Chilli Sauce or Sambal Belacan.
Image and recipe are from www.islandsmile.org