Comments on: Friday Fuck Ups: The Illusive Fried Shrimp Head

By: Miyuki

Miyuki — Fri, 04 May 2012 23:16:11 +0000

I just tried making some deep-fried spot prawn heads and they turned out great. I fried them at 170 C (340 F) for 3 minutes without any coating whatsoever. The sushi places I frequent do not usually put anything on them either.

By: Alyssa

Alyssa — Wed, 23 Nov 2011 22:03:59 +0000

Just made these for the first time last night, and they came out perfect, and were ULTRA delicious, I could have eaten 20! Here’s what I did:

Batter:
1/4 C Cornstarch
1/2 C AP Flour
1 tsp. Paprika
1/2 tsp Cumin
Salt & Pepper
(You can add any other spices too, but these are some of my favs)
Enough CHILLED club soda to make a nice light, airy batter

1. Heat oil to 350-375
2. Remove heads from tails (if you want, or you can dip the entire shrimp), but make sure the entire head stays in tact. Do not remove any of “guts” those are the best parts, but I chose to remove the shell casing over the head (the part with the serrated nose) and the two small cartilage ‘fins’ directly under its face. * Also, don’t forget to clean + devein your shrimp before eating.
3. Coat the heads in the batter and drop into the hot oil. This should take 30 secs – 1 min to cook entirely through
4. Enjoy. mmmm

Hope this helps!

-Alyssa

By: Andre

Andre — Mon, 14 Feb 2011 15:30:39 +0000

You seem to have missed something in the show. It looks to me that the complete shrimp was cooked, then afterwards the heads get deep fried. It will make a difference.

By: Niki

Niki — Tue, 25 May 2010 01:20:31 +0000

I regularly eat shrimp heads. If you go to a good sushi restaurant the usually serve amaebi sashimi with the option of having the heads deep fried.

It is probably my MOST favorite thing to eat in the entire world.

Unfortunately, until now, I wasn’t aware that there were restaurants that actually served an entire plate dedicated to the delicacy. The places I’ve been people usually look at me funny when I get them and I wasn’t aware that that many people actually ate them. If only Annapolis wasn’t so far away from Austin!

The oil should be very hot but be careful not to burn them. You have to lightly coat them with panko batter that you can get at most supermarkets in a good sized town. Leave all the parts in the shrimp head, that is the best part!

You could probably use a little bit of flour instead of panko if you can’t find it.

It doesn’t take long but they are DELICIOUS and it is worth the oily mess.

Good luck to you!

ALSO, If this is something that interests you, some good fish bones fried are equally delicious!

Find a good quality fish and clean/filet it. Leave some meat on the bones, then fry it as you would the shrimp! Mmmm

By: Monica

Monica — Sat, 20 Feb 2010 02:46:56 +0000

Email Duff. His email address is duff@foodnetwork.com. At the end of his fried fish segment he invites people to email him and thank him for introducing these shrimp heads. The least he can do is share some tips (I’m sure he’s asked how to make them).

By: scott

scott — Mon, 16 Nov 2009 17:34:49 +0000

Write the food network…

But I’m pretty sure the guts should stay where they are. That’s the whole point right?

What about the whole milk, then flour, then egg, then bread crumb thing? Panko those motherfuckers. With the guts inside they shouldn’t burn as quickly, and then you can start to focus your attention on bad ass dipping sauces.

mmmmmm guts.

By: Kirbstr

Kirbstr — Sat, 14 Nov 2009 17:56:06 +0000

Obi Sushi in Reston cooks the heads if you ask. Not sure how it is done, but next time I go there I will be trying it.

By: Nick

Nick — Fri, 13 Nov 2009 20:40:46 +0000

I had some fried shrimp heads at a sushi joint in Chicago a few months ago. Umm… delicious. I should’ve asked them how they did it.

I’m pretty sure it was a tempura batter base, but yea.. it was pretty thin. It was almost like eating a shrimp potato chip. Super crispy and flavorful. I could eat bags of them.

I’ll add it to my list of things to attempt

By: Alex Vandelay

Alex Vandelay — Fri, 13 Nov 2009 19:36:59 +0000

I once had shrimp heads at a Teppanyaki restaurant, they were cooked slowly on the side of the hot plate whilst the rest of the meal was prepared and then presented at the end. Rather good they were too, almost like a shrimp head cracker, though I don’t think the texture would be for everyone.

By: BS

BS — Fri, 13 Nov 2009 17:42:53 +0000

so cool! I can’t believe there’s nothing out there on the webs about frying shrimp heads. I don’t even love shrimp and I want to try this.