Fried Botan Ebi Heads Recipe

Prepare heads

Rinse prawn heads briefly under cold water to remove any loose debris. Drain well and pat thoroughly dry with paper towels — moisture will cause oil splatter and reduce crispness.

Season and coat

Place dried prawn heads in a mixing bowl. Sprinkle with fine sea salt (1 tsp), freshly ground black pepper (1 tsp), and toss to combine. Add cornstarch (1/2 cup) and toss until heads are evenly coated in a light dusting. Tap off any excess starch.

Heat oil

In a heavy-bottomed skillet or small pot, add oil (about 1 cup) to reach approximately 1 to 1.5 inches depth. Heat oil over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of cornstarch into the oil — it should sizzle and bubble immediately.

Fry in batches

Working in small batches (6–8 heads at a time so oil temperature stays consistent), carefully add prawn heads to the hot oil using tongs or a spider. Fry until golden brown and crisp, 1.5–3 minutes depending on size. Stir gently to prevent sticking and ensure even browning.

Drain and season

Using a slotted spoon or spider, remove fried heads to a wire rack set over a baking sheet or to paper towels to drain for a minute. Immediately sprinkle a light pinch of salt while still hot to enhance flavor. Repeat with remaining heads, and if oil temperature drops below 320°F (160°C) between batches, let it return to ~350°F before continuing.

Chop herbs and prepare

Finely chop cilantro (1 cup packed) and parsley (1/4 cup packed). Mince 1 clove garlic and thinly slice 2 Thai chilies (if you prefer very spicy, leave seeds; for milder heat, remove seeds).

Emulsify

In a small bowl, combine chopped cilantro and parsley, minced garlic, lime juice (2 tbs), rice vinegar (1 tsp), olive oil (3 tbs), red chile flakes (1/4 tsp), kosher salt (1/2 tsp), and freshly ground black pepper (1/4 tsp). Stir vigorously until emulsified and well combined. Taste and adjust salt or lime to preference.

Rest

Let chimichurri sit at room temperature for at least 10 minutes to allow flavors to meld. If preparing ahead, refrigerate and bring to room temperature before serving; if chilled, whisk again before using.

Transfer fried prawn heads to a serving platter. Spoon the cilantro-lime chimichurri over the heads in a light drizzle — you want bright herb flavor without sogginess, so use 2–3 tablespoons of chimichurri for the whole batch, serving remaining sauce on the side.

Scatter thin slices of fresh Thai red chilies over the plated heads for visual heat and an extra kick; reserve a few whole cilantro sprigs and lime wedges on the platter for garnish and squeezing.

Serve immediately while prawn heads are hot and crisp. Provide extra chimichurri and lime wedges at the table for guests to add more brightness.