Update and Redux: J – This dish quickly separates the serious food people from the poseurs. Who will eat the head first?! We had no trouble … gone in minutes. Delicious. Simple to make, too.
C – I am not of big fan of my food looking back at me.
I hate when things have heads still attached. It just creeps me out. So, when Luke thought it was a good idea to buy prawns with heads on them, I agreed … but very reluctantly. It brought up my childhood memories from back home. My parents would make me eat prawns with heads on them. I always avoided the heads and my parents would get mad at me.
They said: “The head is the best part. It’s the sweetest part of the body. Just try it, you’ll like it.” I never liked it. I have been avoiding them ever since.
When Luke said it was going to be great to have these prawns covered in salt and baked, I had to try it. I’ll try anything at least once. My first bite was straight for the head. I pulled its head off and sucked the goodness right out. My parents would be proud. They were also right!
Prawn heads are sweet. No wonder they are a delicacy. I really liked them. It’s the first time I can say that. The salt really makes a difference in the look of the heads. They’re covered in salt and it really absorbs into the shrimp. But, the salt isn’t overpowering in the dish. It was perfect.
The herbs Luke added to the salt really made it smell wonderful and balance it out. A bit sour from the lime. Spicy from the jalapeno and black peppercorns. It was really easy to make, too. I can’t wait to make this for a big party. I think it will be a crowd pleaser.
| Salt-Baked, Head-On Prawns |
- 1 Tbsp whole coriander
- 1 Tbsp black peppercorns
- 2 bay leaves
- 3 star anise
- 1½ pounds sea salt fine crystals
- 1 thumb-size piece of fresh ginger, cut into pieces
- ½ lime, sliced
- 1 jalapeno, sliced with seeds
- 1 pound prawns, heads left on
- Preheat oven to 475 degrees.
- Place half the salt into a shallow baking dish, or oven-proof saute pan.
- Place coriander, black peppercorns, bay leaves, star anise, ginger and lime into pan. Cover with remaining salt.
- Place in oven for 8 minutes, or until salt is warm.
- Remove from oven and stir salt mixture.
- Add shrimp to baking dish. Mix well.
- Add jalapeno. Mix well.
- Place back into oven for 8 minutes.
- Remove from oven. Mix well once more.
- Place back in oven for 2 minutes.
- Remove from oven. Let cool for 5 minutes. Shrimps will be too hot if eaten immediately.
- Serve.
- Hope you enjoy the heads.
- Enjoy!
Even if you don’t like heads on your food, just try this dish one time. You might change your mind. I know I did.
Sweet, tasty prawns and the best part was the head. Loved it.