Crispy king prawn heads

This component is a fine example of 'from waste to taste' and is often prepared on the teppanyaki grill.

Crispy king prawn heads

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king prawns



peanut oil

Preparation method

  • Grill the king prawns whole on the teppanyaki plate or on the plancha.
  • Separate the heads from the tails.
  • Leave the heads on the cooler part of the plate to become even crispier (dry).
  • Separate the upper part of the head from the legs, flatten it, and leave it to continue drying.
  • Season to taste with lemon salt.
  • You can also prepare the king prawns in the oven. Fry or grill the king prawns first and then separate the heads from the tails.
  • Place the heads on a baking tray covered with baking paper and leave the heads to dry in an oven set to 120°C.
  • Sprinkle with spices and salt to taste.

Serving suggestions

  • As a garnish with a composition of prawns prepared Asian style.
  • As a snack served in a cornet. Serve with an unusual mayonnaise, such as miso or garlic mayonnaise.
  • As a crispy garnish in a salad.

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