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. 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.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 12  medium  prawns
• 1  medium squid
• 350  g linguine
• 1  tablespoon  minced garlic
• 1⁄4 cup white wine
• 1  tablespoon butter
• 3  tablespoons olive oil
• 1⁄2 teaspoon  chili flakes
• 1  teaspoon salt
•  grounded black pepper

• Prawn Heads

• 1  tablespoon  corn flour
•  salt & pepper
•  oil, for deep-frying

Directions

1. 1. Cook pasta according to instructions. Drain & add a tsp of olive oil or butter to prevent it from sticking together.
2. 2. Separate prawn heads from bodies. Remove shells & devein prawns. Using a pair of scissors, cut away the “legs” & any sharp edges from the head. Rinse prawns. Dispose the top part of shell & & dry the heads well. Marinade heads with salt & pepper.
3. 3. Clean the insides of the squid & remove the skin. Open up the squid & use a knife to make a criss-cross on the back of the squid to form a pattern. Cut into equal slices.
4. 4. Mix flour with pepper & salt & coat prawn heads. Heat oil & deep-fry till golden brown. Set aside.
5. 5. Heat oil & add butter. Put in garlic, then the seafood. Add wine. When seafood’s half-cooked, stir in pasta & mix well. Divide pasta into 3 plates, add crispy prawn heads & serve immediately.