Twin Prawn Linguine Recipe
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.
One of my family’s favourite pasta is the Spaghetti Aglio Olio, often cooked with ham, bacon & mushrooms. I’ve chosen to use Linguine this time & with seafood.
I got this Twin Prawn Linguine inspiration years ago from the Japanese Tempura & Teppanyaki. The prawn heads are lighted coated in tempura batter & deep-fried till crispy in an authentic Tempura cuisine, while the heads are smashed flat & put on the grill till crispy in the Teppanyaki dish.
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.