Eating Prawns: Head to Tail
Every now and then I set myself a cooking challenge and tonight was to learn how to cook fresh beetroot. A quick google search reveals it's very simple, wash, keep skin on, spray with olive oil, wrap in foil and oven bake for just over an hour at about 200-220 degrees depending on size — easy and it worked :-). Once cooked I cut it into small pieces and combined with carrot, radish, cucumber, coriander and mint for a salad base and added garlic prawns on top.
While waiting for the beetroot to cook I made a tasty snack using the prawn heads. I cut away the legs from the hard shell of the head, squash them down and fry them with some chilli oil and butter until golden brown and seasoned with salt, pepper and paprika. I first learnt you could eat them like this when I visited a Japanese Teppanyaki restaurant. The longer you cook them the more crispy they become. The legs actually remind of an Alien facehugger.
PROS: Learning something different to cook
CONS: Watch out with staining from beetroot
MUST TRY: Using up the rest of the coriander somehow
Masterchef ingredients: Beetroot, coriander, radish, carrot, cucumber and green prawns — your time starts now!
Prawn heads — don't waste them.
Cut away the legs from the head and flatten
Cook until golden brown and drain on paper towel — enjoy your crunchy Alien prawn head crispies.
Garlic prawns and beetroot salad with homemade tzatziki, Chef Leong :-)
If you don't want pips in your lemon wedges just cut pieces off the side and not through the middle